Add the pork to a large cast iron skillet over medium-high heat. As it begins to warm, stir in the orange juice, lime juice, and garlic. Cook for about 5 minutes, or until the pork becomes slightly crisped and brown, stirring occasionally. Set aside to keep warm.

Warm the ham, over the grill or in a separate skillet over medium heat.

Butter the insides of the hoagie rolls and place on the grill or in a skillet to toast.

To assemble the sandwiches: place 6 slices of ham on the bread, followed by a generous heaping of the shredded pork, 2 Swiss cheese slices, and pickles. Spread the underside of the top bun with mustard and top the sandwich. Repeat with the remaining ingredients.

Generously butter the top sides of the buns. Place the sandwiches on a hot grill, top side down, and place a brick wrapped in tinfoil, skillet or press on top of the sandwich to flatten slightly. Cook until toasted.

Remove the brick or skillet and generously butter the bread. Flip over and place the skillet/brick back on the sandwich and cook until toasted.

Remove from the heat and serve warm.