• In a bowl or sheet pan, add 3-4 lbs of pork but or shoulder cut into 2 inch pieces.
• Season both sides with salt and pepper.
• Working in batches, cook each piece over medium high heat with olive oil until both sides are golden brown.
• Transfer the browned meat to the instant pot.
• In the same pan, add the sliced onions and sautee for 2-3 mins or until slightly caramelized.
• Once cooked, transfer to the instant pot with the browned meat.
• To the instant pot you'll add: orange juice, lime juice, chicken broth, oregano, cumin, garlic powder and adobo seasoning. Stir to combine and add in 2 bay leaves.
  1/2 cup orange juice, 1/2 cup lime juice, 1/4 cup chicken broth, 1 tbs oregano, 1 tbs cumin, 1/2 tbs garlic powder, 1 tsp adobo seasoning, 2 bay leaves
• Lock lid, close vent and set to pressure cook high. Cook for 45 minutes. You can release pressure naturally or do a quick release. If doing a quick release please use caution the steam is very hot and powerful.

Making the Sandwich

• In a pan over medium heat, add some olive oil and a cup of the cooked meat. Sautee for 2-3 minutes.
• Next, sautee the deli ham. Add to top of the cooked meat followed by 2 slices of american cheese and muenster cheese.
• Then, add some juice from the pork to the pan. Cover and allow cheese to melt.
• Slice the hoagie roll in half and add mayo and mustard.
• Once cheese is melted, add cooked meat and ham to the hoagie roll.

Optional but Highly Recommended

• To that same pan, add 2 tbs of unsalted butter. Add the sandwich and cook on both sides until you get a nice golden crust about 2-3 minutes per side.