Mojo Pork Marinade
- 2 stalks green onion, chopped.
- 2 Tbsp cilantro, chopped.
- 5 cloves garlic.
- 2 tsp smoked paprika.
- 1/2 tsp ground allspice.
- 1/2 tsp whole cumin seed.
- 1/2 tsp salt.
- 2 limes, juice and zest.
- 2 oranges, juiced.
- 2 lemons, juiced.
- 1 cup olive oil.
- In bowl or food processor puree together green onion, cilantro, garlic, paprika, allspice, cumin, salt, and lime zest.
- Add juices and oil and blend together well.
- For one bone-in pork picnic shoulder roast use 1 cup of mojo marinade.
- Marinate overnight or up to 24 hours.
- Preheat your oven to 425 F.
- Place the marinated shoulder in a dish large enough to hold the entire shoulder but not so large that you will require a lot of liquid to braise.
- Put the shoulder, uncovered in the oven for 15 minutes, carefully remove the shoulder from the oven and turn over. Return to the oven and continue roasting for a further 15 minutes.
- While pork is searing in the oven bring to a boil enough water or, if on hand, chicken stock to cover 3⁄4 of the pork in the dish. For every litre of water add 1⁄4 C of marinade to the braising liquid.
- Again, carefully remove pork from oven and pour hot braising liquid over the pork, cover with foil, and return to the oven.
- Turn oven down to 300 F and braise pork for 3 hours or until the bone in the centre of the roast can be easily removed.
- Let the roast cool in the liquid for one hour.
- Remove from liquid and carefully remove any bone from the pork. Strain the liquid and reserve. With two forks shred the pork into long strands.
- Put pork and liquid in refrigerator to cool overnight. The next day remove the fat from on top of the braising liquid.
- Mix remaining marinade and 1⁄2 cup of braising liquid into the pulled pork. If not using immediately return pork to the fridge. It can be refrigerated up to two days or in the freezer for up to three months.
- The braising liquid can be saved in the refrigerator to use for another braise for up to one week or in the freezer for up to three months.
Constructing the sandwich:
- You will want good quality Italian or Portuguese buns, choose ones that are not too crusty on the outside and soft and airy inside.
- The restaurant uses St. Albert’s Swiss cheese but any good quality domestic Swiss will be great. Don’t get too fancy here.
- You’ll also need sliced, good quality dill pickles, sliced smoked ham and old-fashioned ballpark mustard. If you like you can use a mixture of one part ballpark and one part whole grain mustard to bring a bit more zip like at the restaurant.
- Slice the buns and on both sides dress with mustard, put a layer of Swiss cheese on both sides, on the bottom a few layers of smoked ham, a generous layer of the mojo pork and a couple slices of dill pickle.
- Put the whole thing together, brush the top with a little olive oil and press in a panini press for two minutes.
- If you don’t have a press there are many alternatives online, my favourite is to heat up two heavy cast iron pans in the oven, place the sandwich in one pan and carefully press the top down with the other pan, let stand for two minutes and enjoy!