For the Cuban pork: Heat a large skillet on high, add the olive oil, garlic and onion.
Sauté for 3 minutes, stirring to make sure it doesn't burn.
Add the pork and braise on each side.
Season with the salt, pepper, cumin and oregano.
In a crock-pot, add the chili flakes, orange juice, lime-juice, chicken broth, bay leaves, tomatoes and pork.
Cook on low for 5-7 hours, until tender, make sure to reserve the broth.
To prepare the sandwiches: split the bread in half and layer with mustard and pickle.
Add the cheese.
Top with pork, ham, onions and tomatoes.
Add another layer of cheese.
To cook the sandwich put in a sandwich grill, brush with the broth from the pork and gently close the lid down and cook for 4-7 minutes.
If you are grilling use a heavy skillet; top with a heavy weight to press the sandwich down and cook on each side for 3-6 minutes until the bread is crispy and the cheese is melted.