Directions

1. To make the marinade, combine all ingredients for the marinade in a high-speed blender and blend until smooth.
2. Cover the pork loin with the marinade and refrigerate overnight.
3. For the pickled red onions, combine the water, red wine vinegar, sugar, and salt in a saucepan and heat until the sugar has dissolved.
4. Add the thinly sliced red onions to the saucepan, remove from heat, and refrigerate overnight.
5. To cook the pork loin, cover the pork loin with aluminum foil and cook at 250°F for 2 1/2 - 3 hours, until the internal temperature reaches 160°F.
6. Remove from the oven and allow to cool. Once cooled, slice thinly.
7. For the mustard, simmer all ingredients for the mustard in a small saucepan over medium heat for about 30 minutes. Remove from heat and let cool.
8. For the mojo sauce, combine all ingredients for the mojo sauce in a high-speed blender and blend until smooth.
9. To assemble, start by toasting the ciabatta bread.
10. Spread a bit of mustard onto each side of ciabatta bread and drizzle with mojo sauce.
11. Add some shredded white cheddar to the bottom half of the bun, then layer on several slices of spicy capicola followed by some of the sliced pork loin.
12. Add a bit more shredded cheddar on top of the pork loin followed by some of the pickled onions and the top half of the bun.
13. Place the sandwich onto a preheated panini press and cook for about 5 minutes.
14. Slice, serve, and enjoy!