Roast Pork Sandwiches: Pan con Lechon

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1 (4 to 6-pound) pork shoulder, de-boned

4 cloves garlic

1 white onion, cut into large dice

1 bay leaf

1 teaspoon fresh oregano

1 teaspoon cumin

1 1/2 cups white vinegar

1/2 bunch cilantro, leaves picked

Salt and freshly ground black pepper

2 cups lard

2 red onions, julienned

2 limes, juiced

4 (8-inch) pieces Cuban bread or French baguette