2 C. orange juice
2 tsp. dark rum
2 tsp. fresh lime juice (1 lime)
3 garlic cloves, minced
2 tsp. finely chopped fresh oregano leaves

1 2-pound pork shoulder
3 tsp. orange juice
2 tsp. finely chopped fresh thyme leaves
2 tsp. finely chopped fresh oregano leaves
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. extra-virgin olive oil

1 large yellow onion, thinly sliced (about 1 1/4C.)
2 tsp. sugar
Pinch of salt
1 large crusty baguette (about 16 inches long), sliced in half lengthwise and cut into 4 equal
portions
2 C. finely chopped romaine lettuce, for serving
1/2 C. packed chopped fresh cilantro, for serving
Thvme Mayonnaise

For the marinade, in a small bowl, combine the orange juice, rum, lime juice, minced garlic, and oregano. Cut l-inch-deep slits all over the pork and place it in a gallon-size resealable plastic bag. Pour the marinade over the top, seal the bag, and shake it gently to coat the pork. Refrigerate overnight, for at least 8 hours and up to 24 hours. Remove the pork from the bag and transfer it to the base of a standard 6-quart slow cooker. Pour 1/2 C. the marinade in the base of the slow cooker and discard the rest. In a food processor, pulse the orange juice, garlic, thyme, oregano, cumin, the 1/2 tsp. salt, pepper, and oil until smooth, about 3 pulses. Rub the paste all over the pork and into the slits. Cook on low until the pork is tender and no longer pink in the center, about 8 hours depending on the settings of your slow cooker. Using two forks, pull the pork into large chunks. For the caramelized onion, in a 12-inch nonstick skillet set over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft, 10 minutes. Add the sugar and salt and cook, stirring occasionally, until the onion is a deep golden brown, about 12 minutes more. If the onion starts to burn, add a tsp. water to the pan. The caramelized onion will keep in an airtight container in the refrigerator for 5 days. To assemble the sandwiches, lay the 8 baguette pieces on a clean work surface, cut sides up. Spread 2 tsp. the Thyme Mayonnaise on each of half of the baguette pieces. Divide the pork among half of the baguette pieces and top first with the lettuce, then with the onion, then with the fresh cilantro and the other halves of the baguettes. Serve.

Thyme Mayonnaise
2 garlic cloves, minced
Pinch of salt
1 tsp. fresh lime juice (about 1/2 lime)
1/2 C. mayonnaise
2 tsp. finely chopped fresh thyme

In a small bowl, using a fork, mash the garlic with the salt and lime juice. Let stand for 5 minutes to allow the acidity of the lime to soften the garlic. Stir in the mayonnaise and thyme. The thyme mayonnaise will keep in an airtight container in the refrigerator for 3 days.