• Cut the pork shoulder into 3 or 4 parts. This will allow the marinade to do a better job with flavor. Season with salt and pepper all over the pork. In a large skillet, heat a few drizzles of olive oil, and sear on all sides until golden brown. Transfer to a large 6-quart slow cooker.
• In a mixing bowl, combine the freshly squeezed orange juice, lime juice, minced garlic, cumin, oregano, red pepper flakes, ¾ tablespoon Kosher salt, pepper, and olive oil. Add this marinade to the slow cooker, along with the bay leaves.
• Cover and cook on LOW for about 8 hours until juicy and fall-apart tender, or HIGH for 4 hours.
• When ready, roughly shred with a fork. Discard the bay leaves.

Assemble the sandwiches:

• For each sandwich, spread mustard on the bottom half of the bread, layer cheese slices, followed by ham slices and shredded pork. Then, add pickle slices and more cheese.
• Spread the inside of the top bread half with mustard and place on top.
• In the microwave oven, melt 4 tablespoons of butter. Mix with garlic powder, and then brush on the outside of the bread on both sides.
• Place on a hot skillet, and press the top with something heavy (I use a heavy cast iron skillet) until golden brown on both sides. Enjoy warm and toasty!