Cuban sandwich "Tampa"

Ingredients:

For pork:

• 2.3 kg boneless pork shoulder
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 8 large cloves of garlic
• 2 tsp dried oregano
• 4 bay leaves
• Salt and ground black pepper

For the sandwich:

• 1 piece Cuban bread (23 cm)
• 4 thin slices glazed ham (about 110 g)
• 3-4 thin slices Genoa salami with pepper (about 30 g)
• 2 thin slices Swiss cheese (about 30 g)
• 2 slices of pickled cucumber
• 1 tbsp mustard
• Softened butter for frying

Preparation:

1. Prepare the pork: Using a knife, make small slits in the meat and place it skin-side down in a baking dish. Combine the lime and orange juice in a measuring cup.
   
   Place 1/4 cup of the citrus mixture in a food processor, add the garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture forms a paste. Rub the mixture into the pork, working it into the cuts.
   
   Pour the remaining 3/4 cup of juice over the pork, pressing bay leaves into the surface. Cover and refrigerate for 3-6 hours.
2. Preheat oven to 350°F (180°C). Turn the pork skin-side up and roast for about 2.5 hours, or until a candy thermometer inserted into the center registers 160°F (71°C). Cool completely before slicing. (Leftover pork can be refrigerated in an airtight container for up to 1 week.)
3. Make the sandwich: Cut the bread in half lengthwise. On the bottom half, place the ham, 3 thin slices of roast pork, salami, cheese, and pickles. Spread mustard on the inside of the top half.
   
   Heat a nonstick skillet over medium heat. Brush the outside of the sandwich with butter, then place it in the skillet and press it down with a heavy skillet. Cook until golden brown, 3-4 minutes per side (or use a sandwich press). Cut in half diagonally.