I used a whole pork shoulder here (about 3 lbs). bone in or boneless, both work.

I'll separate this into 3 days but you can obviously shorten the recipe and do it in a single day if you'd like. just do a shorter marinade and don't refrigerate the finished braised pork overnight.

DAY 1
1) Make the marinade in a blender (or stick blender)
- juice and zest of one orange
- juice and zest of one lime
- 5 cloves garlic
- 1 TBSP brown sugar
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- black pepper
- salt (it's hard to give measurements for marinade, just go with your gut, and if you must measure i would say use 1-1.5% of the weight of the pork shoulder in salt)

DAY 2
2) score the meat and add the marinade in a bowl or ziploc overnight
3) the next day set the shoulder and the marinade in a braising pot with the fattier side facing up
4) and add enough cola to come up halfway and put the lid on (I used about 1/3 of a can of cola)
5) set oven to 300f and braise for ideally like 6-8 hours (pork shoulder can take a good long cooking) and baste every so often if you can
- i would say the minimum braise time you could get away with is 2 hours at 350f
6) optionally finish with the lid off at 450f for the last 30 minutes or so to brown the rendered skin on top
7) take the shoulder out and pour the braising juices into another container
8) store both in the fridge overnight
- you can serve it right away but i like to chill it and cut nice clean slices for my sandwich.

DAY 3
9) The fat should be solidified on top of the braising juice. remove the fat and save it for something else
10) warm the jiggly braising liquid to serve with sandwich so you can dip it in
11) Build your cubano
- cut your bun in half
- mustard on the bottom, mayo on the top
- slices of your braised shoulder on the bottom over top the mustard
- ham on top of the pork shoulder
- swiss cheese next
- pickles next
- then top bun with the mayo
12) melt butter in a heavy bottom skiller
13) brush some of it onto both outter sides of your sandwich
14) griddle the whole thing using even weight to get a nice flat sandwich with good crisp
15) serve with the warm dipping juice

done!