For the ham: Combine salt, sugar, curing salt, bay leaves, lemon slices and 1/2 gallon water in a large stockpot and bring to a boil. Once all ingredients have dissolved, remove from heat and add ice. Stir to combine.
Place ham in a container and pour brine over top. Let brine, refrigerated, for 1 week.
For the pulled pork: Preheat the oven to 250 degrees F.
Combine chili powder, granulated garlic, oregano, paprika, pepper, salt and sugar in a medium bowl. Rub pork shoulder on all sides with the dry rub.
Place in a medium rondo or stockpot and add 1/2 gallon water. Cover with plastic wrap and aluminum foil. Bake until fork tender, 10 to 12 hours. Pull pork, removing any fat or skin.
For the ham glaze: Preheat the oven to 275 degrees F.
Combine molasses, mustard and garlic in a small bowl and whisk until smooth. Place ham on a roasting rack. Top ham with half the glaze and roast, adding 2 cups of water to the pan if it looks like the drippings might burn, for 45 minutes. Re-glaze ham and continue to roast until it reaches an internal temperature of 165 degrees F, 15 to 45 minutes more.
For the Castro sandwich: Place 3 ounces ham and 3 ounces pulled pork in a griddle or nonstick saute pan on medium heat. Cut roll in half and place on griddle to toast. Once the meats are hot all the way through, top with pickles and cheese. Cook until cheese is melted, 1 more minute. Spread dijonnaise on both sides of the roll. Top with meat mixture and close sandwich. Cut in half and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maiale Deli and Salumeria, Wilmington, DE