In a large baking tray, coat the pork in the salt, pepper, garlic powder, onion powder, paprika, cumin oregano, orange juice, lime juice and mojo criollo. Cover it with foil and place into an oven at a very low temperature and cook for twelve hours.
Shred the pork, it should fall apart easily.
Slice the Cuban bread in half, on one half layer some mustard, pickles, pork, ham and cheese, then put the other half of the bread on top, brush it with some butter and put it in the griddle until golden brown.
Recipe courtesy of Alex Flores