Preheat oven to 350 degrees F.

Season the pork with salt, pepper, and cumin.

Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer.

Add the pork and cook until golden brown on all sides.

Add the stock, juices, vinegar, garlic, onions, bay leaves, and oregano, bring to a simmer.

Cover and transfer the Dutch oven to the preheated oven.

Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 to 2 hours.

Remove from the oven and transfer the pork to a platter.

Let the pork rest for 15 minutes before slicing or shredding.

Strain the braising liquid into a medium pan.

Bring the braising liquid to a boil and reduce slightly.

Add honey, salt, and pepper to the reduced braising liquid if needed.

Toss some of the braising liquid with the shredded pork to moisten.

Put the sliced cucumber in a medium bowl with a fitted lid.

Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill seeds, mustard seeds, and coriander seeds in a small saucepan over high heat.

Bring the pickling liquid to a boil and cook until the sugar and salt are dissolved.

Remove from the heat and taste for tartness, adding more sugar if too sour.

Let the pickling liquid cool to room temperature.

Pour the cooled pickling liquid over the cucumbers, cover, and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.

Whisk together mayonnaise, mustard, and garlic for the aioli.

Season the aioli with salt and pepper.

Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.

Spread both cut sides of the bread with a tablespoon or so of aioli.

Add the shredded pork, a few slices of ham, and a generous layer of pickles to the bread.

Top with a few slices of Swiss cheese.

Press the sandwiches in a hot panini grill until the outside is toasty and the cheese is melted.