1. Begin by trimming your pork shoulder of the skin and all excess fat. For this recipe, I like to cut scores about 1-2 inches deep throughout the pork shoulder, so that both the brine and the marinade penetrate and get as much coverage as possible.
2. Mix all of your brine ingredients together and pour into a large ziplock bag before placing in your pork shoulder. The shoulder I used was quite large, so I cut it in half and did this process in two separate bags. Let the brine sit for 24 hours, flipping the bag every 6 hours or so, to ensure even coverage.
3. After the pork has brined, remove from bag and discard remaining brine. Lightly rinse pork and pat dry.
4. Using a food processor or blender, mix all of the marinade ingredients together until well combined and cover the pork with this for a minimum of 8-12 hours.
5. Set up your smoker for indirect cooking and smoke over cherry wood at about 225F until you hit an internal temperature of 165F for slicing or 203F if you want to shred the meat. Use an aluminium tray and baste the shoulder throughout the cook approximately every 90-120 minutes..
6. Once temp is met, pull from the smoker and let it sit in a foil tent for 45 minutes before slicing into 1/4-1/2 inch slices or pulling into bite sized chunks.
6. Cut your bread in half horizontally and lightly toast in a pan with butter until golden brown.
7. Lightly fry two slices of the Mojo Pork and 3-4 slices of thick cut ham until they get some colour.
8. Spread a layer of yellow mustard across the bottom bread layer, then pile with the Mojo, ham, two slices of the Swiss cheese and pickles.
9. Spread butter across the top of your bun and then place in a cast iron skillet on medium heat. Use a plate or another frying pan to press down on your sandwich, before flipping and doing the same on the other side. You know it is ready when the bread is golden and the cheese is melty.
10. Cut your sandwich on the diagonal and enjoy!