In a small bowl, mix olive oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice, and orange juice.

Make slits in the pork shoulder and rub the oil mixture all over.

Place the pork in a slow cooker, topping with remaining juices.

Cover and cook on low for about 6 hours, flipping halfway through.

Remove pork and let cool slightly.

Shred the pork into thick chunks using two forks.

Set aside and keep warm in the cooking liquid.

Slice the sub roll open and smear both sides with yellow mustard.

Layer Swiss cheese, honey ham, pulled pork, and dill pickles.

Place red onions over half the sub.

Cut into portions and serve.