1. Rub the pork all over with the garlic, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Place in a quart slow cooker and drizzle with the lime and orange juices. Cook on high heat for 6 hours. Transfer to a cutting board and coarsely shred.

2. Spread one side of the bread with mustard and the other with mayonnaise and then make sandwiches with the pulled pork, ham, Swiss, and pickles (you will have some pulled pork left over).

3. Melt 1 tablespoon in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the underside is golden brown, and the cheese inside is melted, about 3 minutes more. Repeat with the remaining sandwiches.