Method

1. Cut cherry tomatoes and pineapple chunks into quarters, add apple cider vinegar and thyme leaves from 10 springs of fresh thyme. Mix well and set the salsa aside.
2. Cut Tulip Pork Shoulder into thin slices and grill on a pan until it starts to char.
3. Slice focaccia loaf into half, spread honey mustard on one side of the loaf.
4. Layout green coral lettuce on the loaf followed by cheese slices and grilled pork shoulder slices.
5. Spoon tomato and pineapple salsa over pork shoulder slices and cover loaf.
6. Cut loaf into 10 sliders and secure each with a cocktail toothpick.