Pork Panini With Honey and Jalapeño Mustard

DIRECTIONS

Marinate

1. Cut 4 garlic cloves in thin slices. Crush the remaining garlic in a pestle, and add the oregano, cumin, rosemary, salt, pepper and olive oil.
2. Mix well until a paste is formed.
3. Make small incisions in the pork. Insert garlic slices. Rub mixture well over pork. Place in a plastic bag, add sour orange mojo and set aside in the refrigerator for a minimum of 2 hours.
4. Place pork in a small cooker, along with the juices remaining in the bag. Add chicken broth and cover well. Cook at low temperature for 7–8 hours, or until meat falls off the bone.
5. Let the meat rest for 10 minutes before shredding.
6. Leftover meat may be used in other dishes, such as chickpeas and pork stew, or frozen for later use.

How to assemble the panini

1. Combine mustard, honey and jalapeño pepper, and set aside.
2. Spread one half of the bread with mayonnaise. Add 2 tomato slices, 4 ounces of pork and avocado to taste. Spread mustard mixture on the other half of the bread and close the sandwich.
3. Place on frying pan or griddle and press, using a metal lid or sandwich press.
4. Brown for 2–3 minutes on each side, according to preference.

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