Cuban Sandwich With Zucchini Pickles

• 1 ZUCCHINI PICKLES
• 1 1/2 cups 1 1/2 cups apple cider vinegar
• 1/2 cup 1/2 cup sugar
• 1 teaspoon 1 teaspoon ground turmeric
• 1 teaspoon 1 teaspoon mustard powder
• 1 teaspoon 1 teaspoon mustard seeds
• 1 piece 1 large zucchini, sliced into 1/8"-thick rounds, preferably on a mandoline
• 1/2 piece 1/2 large onion, thinly sliced
• 2 tablespoons 2 tablespoons kosher salt
• 1 batch SHREDDED PORK AND ASSEMBLY
• 1 head 1 medium onion, chopped
• 1 piece 1 medium carrot, peeled, chopped
• 1 piece 1 celery stalk, chopped
• 1 piece 1 sprig oregano
• 1 piece 1 sprig rosemary
• 1 teaspoon 1 teaspoon crushed red pepper flakes
• 2 cups 2 cups low-sodium chicken broth
• 3 pounds 1 3-lb. skinless, boneless pork shoulder (Boston butt)
• 2 tablespoons 2 tablespoons olive oil
• 1 pinch Kosher salt, freshly ground pepper
• 1/2 cup 1/2 cup mayonnaise
• 2 tablespoons 2 tablespoons Dijon mustard
• 8 piece 8 brioche buns, split
• 8 ounce 8 ounces soppressata, thinly sliced
• 8 ounce 8 ounces pepper Jack, thinly sliced

1. ZUCCHINI PICKLES
2. Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool. Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30-35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.
3. DO AHEAD: Zucchini can be pickled 4 days ahead. Keep chilled.
4. SHREDDED PORK AND ASSEMBLY
5. Preheat oven to 300u0b0. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 31/2-4 hours. Let cool. Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).
6. Meanwhile, increase oven temperature to 400u0b0. Mix mayonnaise and mustard in a small bowl and set aside. Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about 5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.
7. DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.

zucchini, apple cider vinegar, sugar, ground turmeric, mustard powder, mustard seeds, zucchini, onion, kosher salt, batch, onion, carrot, celery, oregano, rosemary, red pepper, chicken broth, skinless, olive oil, kosher salt, mayonnaise, mustard, buns, soppressata, pepper

Taken from www.epicurious.com/recipes/member/views/cuban-sandwich-with-zucchini-pickles-56a96f5c5c2200f360eea887 (may not work)