2 pounds pork shoulder, cut into 2-to-3-inch cubes
4 cups (1 quart) chicken stock
1 onion, sliced
2 bay leaves
2 cups champagne vinegar
1/4 cup sugar
1/4 cup water
1 teaspoon crushed red chili flakes
2 cloves garlic, minced
2 tablespoons kosher salt
1/2 cucumber, cut into a medium dice
Yellow mustard, as needed
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
8 ounces sliced deli ham
4 loaves white Cuban bread, halved lengthwise
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