We take the pork from when we roast the whole pig and shred it.
Most places slice it but the flavor is so, so much better when you shred and pile it up high.
Not sure if I noted it in the OP's original post but what we also do is after it has been pressed on the grille and is ready to serve, we put butter on one side of the hot bread (on outside). Just rub a stick of butter lightly on it.
The inside gets mustard on one side, butter on the other.
As said already, never use mayo on a Cuban. It will really hurt our feeling.
Well worth investing in a grille.
I have an Emiril brand that comes with the standard panini plates but also comes with a set of flat plates, which is what we use for Cuban sandwiches.
I think I paid well under $100 for it.