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1
For the braised pork shoulder: Preheat the oven to 300 degrees F.
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2
Combine the salt, pepper, oregano and cumin, and mix well.
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3
Rub the pork all over with the spice mix.
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4
Heat a large cast-iron skillet or saute pan over high heat until smoking.
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5
Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side.
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6
Transfer to a deep baking dish.
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7
Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds.
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8
Cover tightly with parchment paper and then with foil.
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9
Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.
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10
Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes.
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11
When cool, slice the pork thin and against the grain.
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12
For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.
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13
Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side.
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14
Toast the bread, cut-side down.
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15
(If using a panini press, do not close the press.)
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16
Cut the swiss cheese slices in half; place two halves on bottom halves of the bread.
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17
Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese.
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18
Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.
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19
Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press.
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20
Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.
