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1
In a mini food processor, combine the mayonnaise and chipotles and process until smooth.
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2
Spread the cut sides of the rolls with the chipotle mayonnaise.
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3
Assemble the sandwiches with the ham, cheese, pickles and roast pork.
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4
Top the meat with a spoonful of the pork pan juices and season with salt.
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5
Close the sandwiches and tuck in any overhanging filling.
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6
Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
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7
Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat.
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8
Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet.
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9
Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.
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10
Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes.
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11
Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.
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12
Roast Pork: Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart.
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13
Rub the garlic into the slashes and along the underside of the pork.
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14
In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper.
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15
Stir in the green pepper and onion, then add the pork, skin side up.
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16
Refrigerate overnight turning the meat once or twice.
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17
Bring to room temperature before cooking.
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18
Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan.
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19
Cover with foil and roast until very tender, about 3 hours.
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20
Let cool in the liquid.
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21
Transfer the pork to a cutting board and discard the skin and fat.
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22
Strain the pan juices into a glass measure and skim off the fat.
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23
Slice or shred the pork, as desired.
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24
Cook's note: The pork can be refrigerated for up to 3 days.
