Cubano (sandwich cubain)

Preparing the pork shoulder:

1. 1Roughly chop the onion.
2. 2Squeeze the juice from the oranges and limes.
3. 3Put the onion, garlic, orange juice, lime juice, cumin, oregano, black pepper, and salt in a blender or food processor, then blend until you get a smooth marinade.
4. 4Place the pork in the bottom of a heavy pot or a large baking dish, then make 3 or 4 large deep cuts in the meat.
5. 5Pour the marinade over the pork, cover, and marinate in the refrigerator for 4 hours or overnight.
6. 6Place the pot with the prepared pork, still covered, in the oven and set the temperature to 165°C.
7. 7Cook until the pork is very tender, about 3 to 4 hours.
8. 8Remove from the oven and let rest for 15 minutes.
9. 9Move the pork to a cutting board.
10. 10Skim the excess fat from the cooking liquid and set it aside.
11. 11Shred the pork using two forks, then remove any remaining fat or bones.
12. 12Put the pork back in the pot and add cooking liquid as needed to moisten the meat.

Preparing the sandwiches:

1. 13Preheat the oven to 190°C.
2. 14Cut the Cuban bread into 4 pieces and split them in half lengthwise.
3. 15Heat a large pan over medium heat.
4. 16Spread about 2 tablespoons of softened butter on the cut sides of the bread, then place the bread, buttered side down, in the pan.
5. 17Brown and lightly toast for about 3 minutes.
6. 18Remove the toasted bread slices from the pan.
7. 19Mix the mustard and mayonnaise in a small bowl.
8. 20Spread about 2 teaspoons of the mustard mixture on the bottom halves of the bread.
9. 21Add a slice of cheese on each half of bread, tearing it if needed to avoid overhang.
10. 22Add about 1/2 cup of shredded pork to each sandwich using tongs or a slotted spoon, draining excess liquid.
11. 23Evenly add the ham, 3 pickle slices, and another slice of cheese.
12. 24Spread the rest of the mustard mixture on the top pieces of bread, then close the sandwiches.

Toasting the sandwiches:

1. 25Reheat the pan over medium heat.
2. 26Spread about 1 tablespoon of butter on the outside of the 4 sandwich bottoms.
3. 27Place 2 sandwiches, buttered side down, in the pan.
4. 28Place one or two heavy pans on top of the sandwiches to flatten them.
5. 29Grill until golden, about 2 to 3 minutes.
6. 30Remove the weighted pans, then spread 1 tablespoon of butter on the 4 top pieces of bread.
7. 31Flip the sandwiches and press again with the weighted pans until toasted.
8. 32Remove the first sandwiches and repeat the process with the remaining sandwiches.
9. 33Cut the sandwiches in half and serve immediately.