Cuban Sandwich

ROAST PORK:--
1½ kg bone-in pork shoulder roast
1 tbsp salt
½ tsp black pepper
1 onion (diced)
1½ tsp dried oregano
3 cloves minced garlic
⅓ cup orange juice
½ tsp SIDS CRAZY SALT
2 tbsp lemon juice
2 bay leaves
2 tbsp rice bran oil
SANDWICH:--
4 very fresh sandwich rolls
4 tbsp American mustard
8 slices ham
4 thick slices cheese
Sweet pickle slices
4 tbsp softened butter

Pierce the meat with a sharp knife in several places. In a bowl, combine the salt, pepper, onion, oregano, garlic, orange juice, SIDS CRAZY SALT, lemon juice, bay leaves, and oil. Place the pork shoulder in a large heavy duty zip top bag or bowl. Pour the mixture over the pork and massage it into the meat, letting the liquid into the holes you'd created with the knife. Let the meat marinate for at least 4 hours or overnight.
Preheat the oven to 190°C and place the roast, along with all of the marinade, into a roasting pan. Roast for 30 minutes then turn down the heat to 165°C. Continue roasting for another hour or so, basting the roast every 15 minutes. Add about a quarter cup of water if the liquid in the pan dries up.
When the pork is done, set aside to rest for 30 minutes and gather the rest of your sandwich ingredients.
When you're ready to assemble, slice the rolls in half. Spread mustard on both sides of each roll. Add some of your sliced roast pork and drizzle with some of the drippings from the roasting pan. Add a layer of ham, a slice of cheese, and a layer of pickles. Top with the other slice of bread.
Heat a griddle or pan over medium heat. Take each sandwich, and slather butter all over the outside of the bread on both sides. Place on the pan, and cover with aluminum foil and something heavy (like a cast iron frypan) to act as a press. Cook for about 3-5 minutes, until the bottom is toasty and golden. Flip the sandwiches, cover with the foil and heavy pan, and cook the other side for another 3-5 minutes, until the sandwich is crispy and the cheese is nice and melted.