Preheat grill to high
Thinly slice the radishes and place into a bowl with a drizzle of extra virgin olive oil, a splash of apple cider vinegar, a pinch of salt, pepper and sugar. Toss and set aside.
Rinse the pickled pork under cold water and leaving the netting intact, place into a large pot before pouring the ginger ale and cider on top.
Top up with cold water if needed till pork is just covered.
Bring to boil over high heat, scraping off and discarding any scum that rises to the surface, then lower the heat to a gentle simmer for a minimum of 2 hours before turning off the heat and allowing the pork to sit in the liquid for an hour.
Once rested, remove the pork for the liquid, discard the netting and using 2 forks, shred the pork.
Layer the toppings, dividing them evenly between the four pieces of toast. Firstly the sandwich spread, then the pork, then the cheese. Then place under the grill till the cheese has melted.
Serve with the fresh radish salad on the side, some hot mustard and pickles if you wish
*the pork can be cooked in a slow cooker if you’d like to prep dinner first thing in the morning.