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1
Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin.
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2
Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer.
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3
Add the pork and cook until golden brown on all sides.
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4
Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven.
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5
Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours.
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6
Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.
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7
Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed.
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8
Toss some of the braising liquid with the shredded pork to moisten.
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9
Put the sliced cucumber in a medium bowl (which has a fitted lid).
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10
Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil.
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11
Cook until the sugar and salt is dissolved.
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12
Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.
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13
Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.
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14
Whisk together mayonnaise, mustard and garlic and season with salt and pepper.
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15
Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
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16
Spread both cut sides of the bread with a tablespoon or so of aioli.
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17
Add the pork, a few slices ham, and a generous layer of pickles.
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18
Top with a few slices cheese.
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19
Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.
