Cuban Mojo Sandwiches

Combine melted fruit bars, pork, cilantro, garlic, cloves, oregano and bouillon in a large, resealable plastic bag. Seal and press with fingers to incorporate flavors. Refrigerate for 1 hour.

Place bag contents into a slow cooker. Add chicken broth. Cook for 2 ½ hours on high.

Remove pork from slow cooker and shred. Soak in some of the leftover juices to keep pork moist.

Spread 1 tablespoon mustard on bottom half of bread. Layer with 3 tablespoons shredded pork, 2 slices of ham, 1 slice of cheese and 2 pickle strips. Top with top half of bread. Repeat with remaining ingredients.

Heat a large skillet over medium heat. Place sandwiches in skillet and press with a cast iron skillet for 3 minutes. Slice and serve.