8 tbsp unsalted butter
2 tsp fresh parsley; chopped
1 tsp fresh oregano; chopped
1/2 tsp ground cumin
2 cloves garlic; minced
zest of 1 orange
zest of 1 lime
ground black pepper
kosher salt
12 ounces pulled or shredded pork; from hot bar or grocery
1 pkg potato rolls; 12 count, halved
12 oz deli ham; thinly sliced
8 oz dill pickle slices
8 oz swiss cheese slices
1/4 cup yellow mustard

1. Preheat the oven to 375F.

2. Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.

3. In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.

4. Spread some of the remaining butter mixture in the bottom of a 9-by-14-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.

5. Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.