- For the marinade and pork:
- 1 3-pound center cut pork loin roast
- 1 small onion, coarsely chopped; 1 large onion, thickly sliced
- 4 cloves garlic, smashed
- 2/3 cup orange juice
- 1/3 cup lime juice
- 1-1/2 teaspoons Traeger Pork and Poultry Rub, or salt
- 1 teaspoon dried oregano
- 1 teaspoon coarsely ground black pepper
- 1/2 cup vegetable oil or olive oil
- For the sandwiches:
- 4 hoagie rolls, split
- Yellow mustard
- 3/4 pound (12 ounces) thinly sliced roast pork
- Thinly sliced dill pickles or pickle chips, drained
- 1/2 pound mild Swiss cheese, thinly sliced
- 3/4 pound (12 ounces) thinly sliced cooked ham
- Softened butter for spreading on the sandwiches
Put the pork roast in a large resealable plastic bag.
Make the marinade: In a mixing bowl, combine the chopped onion, garlic, orange juice, lime juice, Traeger Pork and Poultry Rub, oregano, and black pepper. Slowly whisk in the vegetable oil. Pour over the pork, seal the bag, and refrigerate 8 hours or overnight.
Arrange the sliced onions in a rough line in the middle of a roasting. Drain the pork (discard the marinade), and lay it on top of the onions. (The onions make a natural roasting rack.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Roast the pork, uncovered, for 1-1/2 hours, or until an instant-read meat thermometer inserted in the thickest part of the meat reads 160 degrees F. (If you like your pork slightly pink in the center, roast it to 145 degrees F.) If you intend to make the sandwiches immediately, leave the grill on. Transfer the pork to a cutting board and let rest for 5 minutes before slicing thinly. The pork can be roasted up to 3 days ahead, covered and refrigerated.
If you cooked the pork in advance, restart your Traeger as instructed above.
Make the sandwiches: Open the hoagie rolls and lay them on a rimmed baking sheet.
Working assembly-line style, spread the cut halves of the rolls with mustard. Arrange the pickle slices on the bottom half of each roll. (Be generous.) Continue to build the sandwiches with the pork, cheese, and finally, the ham. Replace the tops.
Butter the bottom and top of each sandwich. Leave the sandwiches on the baking sheet.
Put the baking sheet with the sandwiches on the grill grate. Top with a second baking sheet. Put something heavy and heatproof—such as a large cast iron skillet or two, or fireplace bricks—on top of the second sheet to compress the sandwiches.
Bake the sandwiches until the bread is slightly toasted on the outside, the meats are hot, and the cheese has melted, about 20 minutes. Slice each sandwich in half on a sharp diagonal and serve immediately.