Mix together freshly ground cumin, black pepper, finely cut garlic, oregano, orange juice, lime juice and salt.

Place the pork shoulder in and let it marinate for a couple of hours preferably 24. If the marinade doesn't cover the meat fully turn the meat over every couple of hours.

Once the marination is over place the meat and marinade into a baking dish with a lid. Two high walled baking sheet of the same size will do too.

Place the lid on then put the pork into the middle rack of a 275°F / 135°C preheated oven then cook for 3 hours.

Take the lid off, increase temperature to 325°F / 160°C and roast the pork until a skewer or knife offers little resistance when poked, the skin is crackly browned, about 2 - 3 hours. Baste the meat regularly in every 20 - 30 minutes or so and if the juices run low top it up with a cup of water or two.

Let it rest 10 - 15 minutes before serving or in case of Cuban sandwiches 24 hours.

Toasting the bread can be done in various ways but if we haven't got a sandwich press or plancha the easiest method would be using a skillet and toasting the bread right at the start. Cut the bread lengthwise then butter or oil one side of it.

Heat a skillet to medium heat then place the bread into with the inside down. Place some weight on top so it browns evenly. It takes about 30 - 60 seconds to get one side ready with mere seconds between perfection and ruin so keep close watch and maybe a timer ready.

Spread some mustard on the bread.

Place on the slices of meat, cheese and the sliced pickles. Add any optional ingredients.

Close the sandwich then get back to toasting the bread. Without a sandwich press we have to toast the bottom and top in two steps. Place some weight on so we don't need to apply pressure on the sandwich. Toast until the bread develops a golden brown crust and the cheese melts. Adjust temperature so the two things happens synchronously.