Cuban Mojo Pork Grilled Sandwich

In a bowl, combine pork cubes, orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper. Toss to coat the pork evenly.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Preheat your oven to 325°F (160°C).

Transfer the marinated pork and all the marinade to an oven-safe dish. Cover tightly with foil.

Bake for 2 to 2.5 hours, or until the pork is fork-tender. Shred the pork using two forks.

Drain any excess liquid from the shredded pork, reserving about 2 tablespoons of the flavorful juices to moisten the pork.

Preheat a panini press or a large skillet over medium heat. If using a skillet, you'll need a heavy pot or another skillet to press the sandwiches.

Lightly butter one side of each slice of bread.

On the unbuttered side of four bread slices, spread 1 tablespoon of yellow mustard.

Layer 2 slices of ham, a generous portion of the shredded mojo pork, 2 slices of Swiss cheese, and a layer of sliced pickles onto each of the mustard-spread bread slices.

Top with the remaining four bread slices, buttered-side up.

Place the sandwiches onto the preheated panini press or skillet. If using a skillet, place a heavy object on top to press them down.

Grill for 5-7 minutes per side, or until the bread is golden brown and toasted, and the cheese is melted and gooey. If using a skillet, flip the sandwiches halfway through cooking.

Remove sandwiches from the press/skillet and let them rest for a minute before slicing in half diagonally.