For The Roast Pork For The Sandwich

1. Season the pork shoulder by making slits all around the meat and placing it in a large bowl. In a separate bowl, combine salt, pepper, onion, oregano, garlic, orange and lemon juices, bay leaves and olive oil. Rub this mixture all over the pork, ensuring it seeps into the slits. Leave to marinate for minimum 4 hours or overnight.
2. Preheat the oven to 190C and place the pork and marinade in a roasting pan. Roast for 30 minutes, then reduce heat to 160C and continue roasting for approximately an hour, basting regularly. If the pan dries out, add a quarter cup of water.
3. After the pork is cooked, leave to rest for 30 minutes. Collect the remaining sandwich ingredients.
4. Slice the bread rolls in half, spread mustard on each side of the bread, and add sliced pork drizzled with pan drippings. Create layers of ham and pepperoni, followed by cheese and pickles. Assemble the sandwich with the remaining slice of bread.
5. Heat a griddle or pan and butter both sides of assembled sandwiches. Cover with foil and a heavy object such as a cast-iron skillet, and cook for 3-5 minutes per side. The sandwich is ready when the bread is toasted and the cheese is melted.