Serves: 4 (with some pork leftover) Time: 3 hours (plus 14 hours marinating)

  • 2.5 kg pork shoulder, scored after excess fat removed
  • 950ml orange juice
  • 150ml spiced rum
  • 120ml rice vinegar
  • 475 ml water
  • 7 cloves garlic, crushed
  • 2 tsp fresh sage, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tsp fresh rosemary, roughly chopped
  • 2 tsp fresh thyme, roughly chopped
  • 4 bay leaves
  • 60g salt
  • 30g brown sugar
  • For the mojo marinade:
  • 60ml olive oil
  • 6 cloves garlic, crushed
  • 3 oranges, juice and zest
  • 6 limes, juiced (keep the rinds)
  • 60g fresh coriander, roughly chopped
  • 30g fresh mint, roughly chopped
  • 2 tsp fresh oregano, roughly chopped
  • 2 tbsp cumin seeds, crushed
  • 1 tbsp salt
  • 1 tbsp pepper
  • For the sandwiches:
  • 4 brioche buns
  • 4 tbsp unsalted butter
  • 8 slices thick ham
  • 12 slices swiss cheese
  • 3 dill pickles, thinly sliced
  • 30g mustard



In a large bowl or casserole dish, whisk together the orange juice, water, vinegar, rum, garlic, oregano, rosemary, thyme, sage, bay leaves, salt and brown sugar. Add the pork, cover and refrigerate for at least 12 hours.


In another large bowl, mix together all the ingredients for the mojo marinade.

Once the pork has been in the brine for at least 12 hours, transfer it into the mojo marinade bowl and rub to completely cover the pork. Cover and refrigerate for another 2 hours.

Remove and large pieces or herbs from the pork before placing into a preheated oven (75c) for 2 hours and 30 minutes. Remove from the oven and cover with foil, rest for 30 minutes.

Cut the pork into ¼ inch thick slices for the sandwiches.


To make the sandwiches, slice the bread and spread butter on the inside. Place butter side down in a frying pan (medium heat) to toast the inside first. Keep the pan on the heat.

Meanwhile, heat a little veg oil in another frying pan and add the sliced pork in batches to sear and heat through. Repeat this with the ham.

Spread bustard on the top half of the bread and layer a few slices of the pork, ham, cheese and a few slices of pickle.

Close the sandwich before spreading butter on the outside of the top and bottom and toast the outside of the sandwich in the first frying pan.


Serve on its own or with chips.


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