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1
Preheat the oven to 350.
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2
Set the pork butt in a medium roasting pan and rub with 2 tablespoons of the olive oil.
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3
In a small bowl, combine the cumin, coriander, fennel, paprika, cayenne and 2 tablespoons of kosher salt.
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4
Rub the spice mix all over the pork and drizzle with the remaining 2 tablespoons of olive oil.
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5
Roast the pork for 2 hours, then lower the oven temperature to 300 and roast for about 2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 160.
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6
Transfer the pork to a cutting board and let stand for 30 minutes.
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7
Pull the meat into shreds.
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8
Light a grill or preheat a grill pan.
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9
Brush the onions with olive oil and grill over high heat, turning occasionally, until softened and charred in spots, about 8 minutes.
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10
In a small bowl, combine the mayonnaise, mustard and garlic and spread on the cut sides of each roll.
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11
Top with the shredded pork, ham, Gruyere, pickles, jalapenos, grilled onions and Tomato Jam.
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12
Close the sandwiches and brush the outsides lightly with oil.
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13
Tightly wrap each sandwich in foil.
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14
Place the sandwiches on the grill and top with a baking sheet and a brick or heavy can to press the sandwiches.
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15
Grill the sandwiches over very low heat, turning once, until the cheese is melted and the bread is crisp, 10 to 12 minutes.
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16
Unwrap the sandwiches and serve hot.
