This slow cooker take on the Tampa classic does the heavy lifting for you — a citrus-garlic mojo pork that's fall-apart tender by the time you're ready to press and serve. The recipe makes more pork than you need for the sandwiches; you can freeze the pork for a future dinner or try it in tacos, rice bowls, or even a breakfast hash later in the week. We’ve used French bread in this recipe because it’s so readily available, but traditional Cuban bread is best if you can find it!