Everything you love about the Cubano sandwich, but in a taco! Quick pickles are best made in advance with time to chill.
In a small saucepan, bring the vinegar, sugar, mustard seeds, kosher salt, and cracked garlic to a simmer. Whisk until sugar is dissolved. In a heat proof jar or bowl, stir together sliced cucumbers, dill, red pepper flakes (if desired) and bay leaf. Pour vinegar mixture over the cucumbers. Stir, and allow to come to room temperature. Refrigerate until ready to use. Best made a few hours in advance for chill time.
In a small bowl, combine Dijon aioli ingredients, set aside until ready to use.
Add all ingredients under "For the pork" to a medium skillet over medium heat. Stir until bubbly and heated through.
Sprinkle shredded Swiss cheese evenly over tortillas, followed by a slice of ham. Heat for 15-20 seconds in the microwave, or just until cheese is melted and ham is heated through (Ham could be pre-warmed in microwave or skillet) . Top with pork, quick pickles, and a drizzle of Dijon aioli.
I highly recommend making the quick pickles vs. using store bought standard dills, unless there is a brand you're wild about. They're easy and really make these tacos in my opinion.
The original slow cooker pork roast link is listed in the original blog post.