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Place the pork shoulder (or butt) in the slow cooker, generously seasoning all sides with salt and pepper. Scatter the sliced onions over and around the pork.
In a small bowl, whisk together the orange juice, lime juice, cumin, coriander, Worcestershire sauce, and honey mustard. Pour this flavorful mixture over the pork.
Cover and cook on high for 6-10 hours, or until the pork is so tender it easily pulls apart with a fork.
Once fully cooked, remove any bones, shred the pork, and mix it with the juices.
Spread mayonnaise on one side of the bread and honey mustard on the other.
Layer each sandwich with Swiss cheese, honey ham, dill pickles, and a generous portion of the shredded pulled pork.
Heat a buttered skillet over medium heat and grill the sandwiches, pressing down gently, until both sides are golden brown and the cheese is melted to perfection.
Serve the Cuban sandwiches hot, crispy with chips and a sliced pickle!