The best sandwich there is!

Ingredients

For the pork marinade:

• Pork shoulder (or pork butt)
• Zest and juice of two oranges
• Zest and juice of two lemons
• About ten garlic cloves
• Cumin (generously)
• Pepper
• Salt
• Smoked chili flakes
• Oregano
• Rum (optional)

For assembly:

• Thinly sliced smoked ham
• Emmental cheese
• Yellow mustard
• Clarified butter
• Pickles

Instructions

Marinade preparation (the day before)

1. Remove the zest and squeeze the juice from the citrus fruits
2. Grind the spices: cumin, pepper mill
3. Mix all marinade ingredients together
4. Place the pork shoulder in a freezer bag with the marinade
5. Massage to work it in well and let marinate overnight in the refrigerator

Pork cooking (on the day)

1. Preheat oven to 275°F
2. Place the entire contents of the bag (meat + marinade) in a foil packet and seal, leaving room for air
3. Cook for 3 hours
4. Open the foil packet
5. Cook for approximately 3 hours at 325°F (depending on the size of the piece)
6. Let rest for 10 minutes

Final preparation

1. Shred the cooked pork with a fork
2. Add a few ladles of the cooking juices to keep the meat moist
3. Pan-fry the sliced ham with a little oil

Sandwich assembly

1. Cut the bread in half lengthwise
2. Spread yellow mustard generously
3. Add the Emmental cheese slices
4. Layer the roasted ham
5. Add the shredded pork
6. Garnish with cucumber pickles
7. Close the sandwich

Final cooking

1. Brush the outside of the sandwich with clarified butter
2. Cook in a sandwich press (or in a pan with a pot to press down)
3. Cook until the bread is toasted and the cheese is melted
4. Cut diagonally and serve

Notes

• The preparation spans 2 days but the result is worth it
• The secret lies in the long marinade and slow cooking of the pork