Check out this mouthwatering Cuban-inspired pulled pork sandwich, topped with Swiss, smoked ham, and mustard and finished in a panini press. — Will Budiaman
In a large, heavy pot, combine the onion and garlic. Place the pork shoulder on top of the onions. Pour 3 tablespoons of the vinegar over the top of the pork and then season the pork with the oregano, salt, and red pepper flakes.
Fill the pot halfway with water, cover with a lid, and place over medium heat. After 10 minutes, reduce heat to low. Simmer the pork for about 1 ½ hours. Then, remove the lid and flip the pork to cook it evenly. Add the remaining vinegar and replace the lid.
Cook for 60-90 more minutes. Remove from heat and, with a pair of tongs, lift out the pork. Reserve the braising liquid. Remove the strings from the pork (if any) and shred the pork. Be sure to remove the fat and any connective tissues that still remain.
Transfer the pork to a bowl or storage container. If not using immediately, then ladle 1-2 cups of the braising liquid over the pork and store the meat in the liquid. Season with additional salt, to taste.
Preheat a sandwich press or a grill pan over medium-low heat.
For each sandwich, spread yellow mustard both sides of the roll. Place 1 slice Swiss cheese on 1 side of the roll. Top with 1 slice of the smoked ham. Add several large spoonfuls of the pulled pork. Add bread-and-butter pickles and top with the other half of the roll.
Grill or cook in a sandwich press until golden and the cheese is melted, about 3-5 minutes. (If using a grill pan, press a heavy pan on top to weigh it down, and cook until golden and crisp, about 3-4 minutes per side.) Repeat for the remaining sandwiches. Slice each sandwich in ½ and enjoy hot with extra pickles!