Prepare the Mojo Marinade: Heat canola oil in a saucepan to 175°F, then remove from heat.

In a bowl, combine finely diced garlic, jalapeno pepper, and Scotch bonnet chile pepper.

Add toasted and ground cumin and coriander seeds, kosher salt, and toasted ground black pepper.

Stir in the warm oil and allow to cool to room temperature.

Reduce 1 quart of orange juice until it reduces to 2 cups; let it cool.

Whisk the remaining 1 quart of orange juice, reduced orange juice, sherry vinegar, and chopped cilantro into the oil mixture.

Blend until smooth using a blender.

Prepare the Spice Rub: Cook cumin seeds, black peppercorns, and coriander seeds in a dry pan until aromatic.

Grind the spices using a spice or coffee grinder.

Mix the ground spices with smoked paprika, paprika, sugar, and salt.

Cut the pork butts in half and then into thirds.

Rub the pork evenly with the spice mixture and place on a parchment-lined sheet pan.

Cover with another piece of parchment paper and refrigerate for 3 hours.

Divide the pork into resealable plastic bags and pour 1 cup of Mojo Marinade over each portion.

Reserve the remaining marinade and refrigerate.

Seal the bags and refrigerate for 24 hours, turning occasionally.

Drain the pork and discard the marinade.

Place the pork in a braising or steam table pan.

Add 1 quart of the reserved Mojo Marinade and enough water to completely cover the pork (1.5-2 quarts).

Tent the pan with foil.

Bake the pork in a preheated 300°F oven for 3.5-4 hours or until cooked to 165°F, adding water as needed.

Remove the pork, cool, and then shred it.

Prepare the Salad Dressing: Whisk together olive oil, sherry vinegar, Dijon mustard, mayonnaise, chopped chives, chopped thyme, toasted ground cumin, kosher salt, and black pepper.

Refrigerate the salad dressing until ready to assemble.

Prepare the Croutons: Toss the cubed brioche with canola oil, smoked paprika, kosher salt, and toasted ground black pepper.

Spread the bread onto a parchment-lined baking sheet and bake in a preheated 350°F convection oven for 3-4 minutes or until golden.

Cool the croutons.

Assemble the Salad: Toss 1 cup of romaine lettuce, 1/4 cup of shredded Swiss cheese, 3 tablespoons of grape tomatoes, 1.5 tablespoons of diced dill pickles, and 1 tablespoon of crumbled bacon with 1.5 tablespoons of the Salad Dressing.

Toss 1/3 cup of the shredded pork with 1/2 tablespoon of the Salad Dressing.

Place the lettuce mixture on a serving plate and top with the pork mixture.

Sprinkle 3 tablespoons of the Croutons around the salad.