To make Mojo Marinade: In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.

Place pork in large zip-top bag. Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.

Heat oven to 450° F.

Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.

After 45 minutes, reduce heat to 375° F, remove foil and cook 2 hours until internal temperature reaches 175° F and pork is fork tender at thickest part.

Remove from oven and let rest 20 minutes before slicing.

In small bowl, mix chipotle sauce and mayonnaise until fully incorporated.

Spread mixture on bottom bread slice.

On top bread slice, place two slices deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and yellow mustard.

Over medium-high heat, butter flat surface of griddle and add reserved Mojo Marinade while butter is melting.

Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.