1. Thaw one boneless pork shoulder. Then slice the shoulder in half against the grain to make two thick, heavy steaks.
2. In a bowl, prepare a marinade by combining the jalapeño peppers, ginger root, several cloves of garlic, crushed pineapple, olive oil, cumin and oregano.
3. Coat the thawed steaks with the marinade. Place in Ziplock bags. Refrigerate overnight.
4. About 8 hours before eating, place the pork in a sous vide at 176°F. (Cooking for most of the day to 176° produces a super tender, moist cut that will still slice apart for a sandwich rather than shredding like pulled pork -- which you get by cooking to a higher temperature.) If you don't have a sous vide, you can also smoke the steaks for several hours at 200°F until the internal temp of the meat reaches 176°F.
5. About 30 minutes prior to eating, preheat the grill on its highest setting. Once hot, sear the shoulder for 1-2 minutes per side to get the fat on the outside nice and crispy. Once seared, remove from the grill and let rest.
6. While the meat rests, add the mayo, several cloves of garlic and cilantro to a food processor or blender. Chop or blend together to prepare the cilantro mayo.
7. Cut the pork into slices and assemble the sandwiches.

• Sliced bun or roll (we use soft, homemade sourdough buns but any hearty, soft roll or bun works well).
• Cilantro mayo
• Sliced pork
• Mustard (we like coarse or whole-seed mustard)
• Sliced pickles
• Provolone or Swiss cheese. You can melt down the cheese by using a torch (if you have one available) or by putting the sandwich back on the grill.

And enjoy!