For the Pork Roast
Remove the Pork from the packaging. Cut hash marks into fattest side of the pork making XXX’s across the top. The Cuts should go down into the meat about ½ inch (Just through the fat layer). Sprinkle the roast liberally with salt and pepper on all sides. Pour the olive oil and orange juice into the crock pot and place the meat on top with the fat side up.
Quarter the onion and slice the whole head of garlic in half and snug these into the crock pot next to the roast. You don't’ have to worry about peeling them that good - you won't’ be eating them, they are just for flavor.
Put the rest of the ingredients into the crock pot - on top of the roast. The orange and the limes: using a zester, zest them first, then cut in half and squeeze the juice over the top of the roast and then take what is left of the fruit and poke it into the crock pot next to the roast. (Makes more flavor).
Put the lid on and set on low for 12 hours. At the end of 12 hours, the roast should be falling apart.
For the sandwich
Heat a large skillet on the stovetop over medium heat. Butter the inside of the bun slightly with the unsalted sweet cream butter. When skillet is heated, toast the bun - butter side down. When toasted, remove from the heat and layer the pork, ham, cheese and pickle onto the bun. Spread with mustard. Close the bun and then place in Panini press OR - do what I do and place back in the skillet over medium heat. Cover with a piece of aluminum foil and place another heavy cast iron skillet on top.
Heat while pressed until cheese is melted. Serve immediately while hot.