New Year's Eve Cuban Sandwiches

I found the recipe online at Three Guys from Miami Celebrate Cuba. Being in the furthest state in the continental US from Cuba, we had to make due on some of the ingredients (sour oranges? Cuban bread?), and didn't follow the directions to the letter, but we both thought they turned out great anyway. I particularly liked the saltiness of the ham and the sour of the dill pickles, with the sharp, quick flavor of yellow mustard.

Roast Pork for Cuban Sandwiches
1-2 lb pork shoulder or loin roast
5 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1/2 cup sour orange juice (If you can't get sour oranges in your area, use two parts fresh orange to one part fresh lemon and one part fresh lime)
1/2 cup minced onion
1 teaspoons oregano
1/4 cup Spanish olive oil

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes. Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool. Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.

Cuban Sandwiches
Cuban bread (Substitute French bread if you must, but not a baguette)
Butter, softened
1 lb ham, sliced
1 lb roasted pork, sliced
1/2 pound Swiss cheese, sliced
Sliced dill pickles
Yellow mustard

Preheat a large skillet. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Place the sandwich on the hot skillet lightly buttered. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden.