MOJO PORK SHOULDER SANDWICHES

INGREDIENTS

2.5 lbs mojo pork shoulder

3/4 lb ham THINLY SLICED

1/2 cup classic yellow mustard

1/2 dijon mustard

1 tsp cayenne

1 tsp black pepper

1/2 cup dill pickle chips

1/3 cup pickle juice

8 slices swiss cheese

4 talera rolls (OR SIMILAR CUBAN BREAD)

INSTRUCTIONS

PREPARE PORK SHOULDER

Preheat the oven to 275°F. Double-line a large baking sheet with aluminum foil. Place the pork (along with all

the juices from the package) on the baking sheet. Fold the foil over the pork shoulder, crimping it loosely so air

can still circulate inside. Place it in the oven and cook for 2 hours.

After 2 hours, fold back the foil, increase the oven temperature to 325°F, and continue cooking for another

1.5 to 2.5 hours. During this time, baste the pork with the pan juices every 15–20 minutes. Once the internal

temperature reaches 190–200°F, remove it from the oven and let it rest for 10–15 minutes.

SHRED THE PORK

Using two forks, shred the entire pork shoulder. Pour enough pan drippings over the shredded pork to coat it

evenly.

PREPARE THE MUSTARD SAUCE

In a medium bowl, mix the yellow mustard, Dijon mustard, pickle juice, cayenne (feel free to add more if you

want extra spice), and black pepper. Set aside.

ASSEMBLE THE SANDWICHES

Heat a stainless steel pan over medium heat. Grab an additional small pan for your press. Slice the bread roll of

your choice in half and toast both sides on the stovetop. Set aside.

In the same pan, quickly sear the ham slices to warm them. While heating, place a slice of cheese on top of

each portion of ham and let it get slightly melty. Remove from heat.

Now, assemble the sandwiches directly in the pan. Add a small pad of butter into the pan to prevent burning.

Place the bottom bun back in the pan on top of the butter, add a layer of pickle chips. Then, pile on a generous

portion of the roasted mojo pork and drizzle with mustard sauce. Add the ham with melted cheese and place

the top bun on. Using another pan (or something heavy), press down to compress the sandwich for about 30

seconds, until the bottom bun is crispy. Remove from the pan, slice in half, and enjoy!