Cuban Sandwich with Zucchini Pickles

Ingredients

• 1 ½ cups apple cider vinegar
• ½ cup sugar
• 1 teaspoon ground turmeric
• 1 teaspoon mustard powder
• 1 teaspoon mustard seeds
• 1 large zucchini, sliced into ⅛”-thick rounds, preferably on a mandoline
• ½ large onion, thinly sliced
• 2 tablespoons kosher salt
• 1 medium onion, chopped
• 1 medium carrot, peeled, chopped
• 1 celery stalk, chopped
• 1 sprig oregano
• 1 sprig rosemary
• 1 teaspoon crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 3-lb. skinless, boneless pork shoulder (Boston butt)
• 2 tablespoons olive oil
• Kosher salt, freshly ground pepper
• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 8 brioche buns, split
• 8 ounces soppressata, thinly sliced
• 8 ounces pepper Jack, thinly sliced

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