It's National Grilled Cheese Day and H-E-B's Emily Madden shares a variation on the classic sandwich.
Emily's recipe is as follows:
4 Submarine rolls
1/2 lb sliced ham
1 2-3 lb pork roast, shoulder or butt
3-4 Tbsp Adams Reserve Cuban Rub
4 slices Swiss cheese
1 white or yellow onion, quartered
-Season pork with Adams rub generously.
-Place in crockpot with the onion and water. Broth can be used in place of the water.
-Cook on low 6-8 hours or on high 4-6.