A delicious sandwich that is perfect for lunch or appetizers, it will have your taste buds tingling with savoury and sweet flavours in each bite.

Ingredients

Pulled Pork

5-6 lb pork shoulder
3 cloves of garlic finely chopped
4-5 sprigs of fresh thyme, finely chopped
½ tsp salt
½ tsp ground black pepper

Orange Glaze

3 oranges, juiced
2 tbsp apple cider vinegar
2 tablespoons brown sugar (light, packed)

Cabbage Slaw

½ head of green cabbage, cored and thinly sliced
2 carrots, peeled and shredded on a large box grater
1 tsp salt
¼ tsp fresh ground black pepper
2 tsp honey
1 Tbsp grainy mustard
1/3 cup olive oil
¼ cup apple cider vinegar

Sandwich Toppings

3 sour pickles, sliced
6 slices of Muenster cheese
6 slices of Fontina cheese
6 mini buns
6 slices of black forest ham
¼ cup yellow mustard
¼ cup grainy mustard
butter

Method

Pulled Pork:

Preheat oven to 325°F. Prepare the garlic, thyme, salt & pepper and rub generously all over the pork shoulder. Place the cut of meat fat side up in a roasting pan and place in the preheated oven. Cook roughly for 4 to 6 hours or until it is “fall-off-the-bone” tender and the internal temperature reaches 195°F. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

Fresh Cabbage Slaw:

Combine cabbage and carrots in a large bowl, then mix together remaining ingredients and pour into the bowl of slaw. Toss together and let rest in the fridge, covered for at least an hour for the dressing to fully marinate the slaw. Re-toss when ready to serve.

Orange Glaze:

In a small sauce pan, simmer the juice of the oranges with the vinegar and sugar and reduce until thickened, similar to a corn syrup consistency. When the pork is almost done, brush the glaze all over the pork and finish cooking.

Final Steps:

Transfer the fully cooked pork roast onto a cutting board, tent it loosely with aluminum foil, and let rest for 20 - 30 minutes.

Using two forks, pull the pork apart into shreds. Slice the buns, spread each type of mustard on top of the bottom buns, then top with a slice of ham, a slice each of Fontina and Muenster cheese.

Add heaping amounts of pork and top with some pickles. Then close the sandwich by adding another bun on top.Spread some butter on the top and bottom sides of the sandwich’s bun and then either place in a panini press or in a hot cast iron pan placed on the stove (place another heavy pan on top of your sandwich for this method).

Cook until you get a nice crisp bottom, then flip and crisp up the other side. Serve with a helping of slaw.