• Mojo Pork
  • 1.5kg pork shoulder (skinless, boneless)
  • Olive oil
  • Handful each of coriander, oregano, mint
  • Zest and juice of 1 orange, 1 lemon, 1 lime
  • 8 cloves garlic
  • 1 tbsp cumin
  • 1 onion, peeled and quartered
  • To serve
  • Brioche rolls
  • Melted butter
  • Gherkins
  • Cucumber, mixed with white balsamic vinegar
  • Mustard
  • Swiss cheese
  • Leg ham


  1. Blitz marinade ingredients and put in zip lock back with pork shoulder. Leave overnight in fridge.
  2. Roast the pork on the quartered onion at 170C for 3 hours.
  3. Prepare your sandwich fillings and heat the sandwich grilling machine.
  4. Split a brioche roll and fill with: pork and onions, ham and cheese, gherkins, mustard and cucumber.
  5. Brush the sandwich press with melted butter, then add the filled brioche and grill until cooked through.