Step 1

Score the pork lightly all over with a sharp knife, especially on the fat cap.

Step 2

In a food processor, place the garlic, sugar, salt, and herbs. Pulse until well chopped. (You don’t really need to peel the garlic for this step if you don’t want to.)

Step 3

Mix together all brine ingredients, stirring until well combined.

Step 4

Pour the brine over the pork and cover with a lid or plastic wrap.

Step 5

Refrigerate for 12-24 hours.

Step 6

Combine the strips of citrus zest, the garlic (peeled this time), salt, and the herbs in the bowl of a food processor. Run the processor until the garlic is well minced and the citrus zest strips are cut small.

Step 7

Combine the herb/garlic/zest mix and all remaining marinade ingredients and stir well.

Step 8

Remove pork shoulder from the brine and pat dry.

Step 9

Place the pork in the marinade and massage the marinade into the surface of the pork. Pile some of the herby bits of the marinade up on top of the pork if it is hot fully submerged.

Step 10

Marinate for 3 to 24 hours in the refrigerator.

Step 11

Preheat your oven to 300°F (149°C).

Step 12

Remove the pork shoulder from the marinade and place it on a wire rack set over a foil-lined baking sheet.

Step 13

Baste the pork shoulder with some of the excess marinade.

Step 14

Place ChefAlarm probe into the thickest part of the center of the meat (avoid bone if using a bone-in shoulder).

Step 15

Set your ChefAlarm’s high-temp alarm to 165°F (74°C).

Step 16

Place the roast in the oven and cook until your ChefAlarm’s high alarm sounds.

Step 17

Once the high alarm sounds, plunge the probe of your Thermapen® ONE into the pork shoulder and pull it back through the center, watching for the lowest reading, to be sure that the lowest temperature in the pork is 165°F (74°C).If a lower temperature is found, reposition the ChefAlarm probe so it is tracking the lowest temperature found in the roast and continue cooking until the pull temperature of 165°F (74°C) is reached, as verified with Thermapen.

Step 18

Remove the pork shoulder from the oven and increase the oven’s temperature to 500°F (260°C).

Step 19

Once the oven is preheated, place the pork shoulder back into the oven to form a crisp, brown crust—about 10 minutes.

Step 20

Remove the pork from the oven once the crust has developed to your preference, and let it rest, uncovered, for 20-30 minutes.

Step 21

Once cool enough to handle, slice the pork into 1/4″ thick slices against the grain.

Step 22

If you have a panini press, heat it up to 350°F (177°C). If you have a flattop, heat it; if you have a cast-iron pan, start heating it over medium heat.

Step 23

Cut the loaves of bread in half along their long axis.

Step 24

Melt butter and brush it onto the surface cut surfaces of the bread. Place the cut sides face-down on your hot surface and toast them.

Step 25

Cook the ham and the sliced pork on the hot pan until browned and hot.

Step 26

Coat each piece of bread with mustard. Don’t use too much, but make sure you have good coverage.

Step 27

Arrange a layer of pork on the bottom piece of bread. Top it with ham, a couple slices of Swiss cheese, and the pickles.

Step 28

Top with the other half of the bread. Brush both sides with melted butter and put it in the press/on the pan. Cook.

Step 29

If using a flattop or a pan, press down on the sandwich with a heavy pan or pot to flatten it.

Step 30

Cook until the cheese is melted and the insides are hot and the outsides are golden and crisp.

Step 31

Slice on the diagonal and serve!