1. Prepare Marinade/Sauce and Season Pork:

• In a small bowl, whisk together the 1 ½ cups orange juice, 2 tablespoons lime juice, 2 teaspoons paprika, 1 teaspoon dried oregano, ½ teaspoon ground cumin, and 3 minced garlic cloves. Set this mixture aside.
• Pat the halved pork shoulder butt roast pieces dry with paper towels. Sprinkle generously all over with the 2 teaspoons of salt and ½ teaspoon of coarsely ground black pepper.

2. Brown Pork in Pressure Cooker:

• Select the “Sauté” or “Browning” setting on your 6-quart electric pressure cooker. Adjust for medium-high heat.
• Add the ⅓ cup of olive oil to the pressure cooker pot.
• When the oil is hot, carefully place the seasoned pork roast pieces into the pot. Brown the pork on all sides (work in batches if necessary to avoid overcrowding). This should take about 8-10 minutes total.
• Once browned, press “Cancel” to turn off the sauté setting. Remove the pork pieces temporarily if needed to add onion.

3. Pressure Cook the Pork:

• Add the sliced large onion to the bottom of the pressure cooker pot.
• Place the browned pork pieces on top of the onions.
• Pour the prepared orange juice-spice mixture around and over the meat in the pot.
• Secure the lid on the pressure cooker. Ensure the pressure-release valve is in the “Sealing” position.
• Select the “Pressure Cook” (or “Manual”) setting. Adjust to HIGH pressure and set the cooking time for 1 hour (60 minutes).

4. Release Pressure, Rest, and Slice Pork:

• Once the 1-hour pressure cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
• After 10 minutes of natural release, carefully perform a quick release of any remaining pressure according to your cooker’s instructions.
• Once the pressure is fully released and the float valve has dropped, carefully open the lid.
• Remove the pork roast pieces to a clean cutting board. Discard the cooking liquid and cooked onions from the pot (or reserve some liquid if you want to moisten sliced pork, though traditional Cubans are not overly saucy inside).
• Let the cooked pork stand for at least 15 minutes to rest. This helps the juices redistribute, making it more tender and easier to slice.
• Once rested, thinly slice the pork against the grain.

5. Assemble the Cuban Sandwiches:

• Cut each hoagie bun in half lengthwise, but not all the way through if you prefer a hinged bun. Gently flatten the buns slightly with your hand or a rolling pin (this helps with pressing).
• Spread a layer of prepared yellow mustard on the cut sides of each bun half.
• On the bottom half of each bun, layer the ingredients in this traditional order:
  • Thin sandwich dill pickle slices
  • Thinly sliced roasted pork
  • Thinly sliced deli ham
  • Swiss cheese slices (usually two per sandwich, one under and one over the meats, or both on top)
• Place the top half of the bun over the cheese.

6. Press and Cook the Sandwiches:

• Generously brush the outside top and bottom of each assembled sandwich with the melted butter.
• Panini Maker/Indoor Grill Method: Preheat your panini maker or indoor grill. Cook the buttered sandwiches in batches (if needed) for 5-7 minutes, or until the bread is golden brown and crispy, the cheese is melted and gooey, and the sandwich is heated through and nicely pressed.
• Skillet Method: Heat a large heavy skillet (like cast iron) over medium heat. Place buttered sandwiches in the skillet. Place another heavy skillet, a bacon press, or a foil-wrapped brick on top of the sandwiches to press them down. Cook for 3-4 minutes per side, until golden, crispy, and cheese is melted.
• Repeat with remaining sandwiches.

7. Serve:

• Remove the hot, pressed Cuban Sandwiches from the panini maker/grill/skillet.
• Traditionally, Cuban sandwiches are cut in half diagonally.
• Serve immediately while warm and crispy! Enjoy this iconic sandwich.