This one's for
@PolkaDot *I did actually make this in the restaurant years ago. I'll make my best attempt to remember.
This will be a flatbread sandwich. I know, flatbread pizzas are all the rage but the basic flatbread makes a nice alternative to a tortilla or regular bread. The flatbread will be purchased at you favorite purveyor. (ShayP doesn't bake) Plain or garlic will work for this. The meat of the sandwich will be carnitas. I'll be using a 2-3 lb Boston Butt (pork). There are variations of carnitas but this will be of the pulled pork kind and finished to a crispy on the outside moist on the inside texture.
Avocados, Red leaf lettuce, Jicama, and a special Pico de Gallo that will consist of jalapeno, red bell pepper, onion, mandarin oranges (canned), pineapple, and lime juice, with some added seasoning. Let's assume we'll gather these at an organic grocer or even at your local farmer's market. Wait! What? "Canned mandarin oranges" you say? Relax, yes. Even jarred. You can get those in organics or at regular store. Just get them with the least amount of preservatives, etc. These types of oranges are important to the flavor profile because the little plump, sweet and citrusy beauties add some pop.
Let's get to the roasted pork. This will take some time. 4-5 hours in the oven at 270 degrees depending on the weight. We'll assume that it's close to 3 pounds.
Put the pork in a roasting pan or anything that can hold it with room to spare. This will be a basic rub and typically with carnitas you'd put Coke (the beverage) or orange juice in there. Nope. We're using beer. Main reason is that there may be leftover pork (there will be) and I don't think everyone wants to eat the same flavor leftover all the time until it's gone. This way you take enough for the sandwiche(s) and the rest of the pork can be turned into whatever you want. Pulled pork BBQ, etc.
For the rub: 2 tbs cumin, 1/4 cup granulated garlic, 2 tbs black pepper, 1 tbs oregano, and 1/4 cup salt. Mix together and massage it into the pork. Try to coat the whole thing. Grab 2 cans or bottles of your favorite beer. No 'flavored' craft stuff or dark beers. Just a good basic brew. Shit...I've made this with PBR before, and it was good! Poor the beer in. Cover with a lid or 2 layers of aluminum foil. Put in a preheated 270 degree oven. Check after 4 hours and see if it is fork tender all the way through and starts to break apart. It shouldn't lack liquid at this time because a good deal of fat will be rendered. Once down, pull out and set aside. Do not chill it.
Lets make some Pico. Drain the mandarin oranges. Oh, should've mentioned getting a 12 ounce can/jar if able. Pour those in a bowl. Core and removed the seeds from the jalapeno peppers (2 peppers) and red bell pepper (1 pepper). Then slice and dice very small...along with the onion. Not quite a mince but in tiny little bits. Cut the fresh pineapple into chunks about the size of the oranges. Put all of that in the bowl too. I want the citrus flavor to stand out. Take 2 limes and roll them on the table/counter with the palm of your hand until softened. Cut each in half and squeeze the juice in the bowl. Add a light pinch of salt and a few shakes of black pepper. gently stir and refrigerate for an hour. The heat from the jalapenos will nicely complement the fruit. All of it combined will give you a nice blend of flavors and textures that marry well with this sandwich.
Now to the Jicama! Not familiar with that. It looks like an onion with the skin of celery root or a potato. Very crunchy and tastes like water chestnut with a hint of apple. Peel it. Then cut it into matchstick size strips. Not too small though. We want to keep the crunch.
Pork is done. Let's do the next step. Grab a skillet or pan and pour enough vegetable oil in the base to give it a depth of 1/4 inch. Pull some of the pork and press it into that pan until you have about a 1 inch thickness. It will look like your typical pulled pork but we want to form it in the pan and get it crispy on the edges. After that, turn on the heat to medium high. Fry it until it is starting to get a nice dark amber crust. Then CAREFULLY turn the meat over with a large spatula. It should stay together.
Brown that side like the first. Remove and place on plate. Absorb any excess oil with a paper towel.
Warm your flatbread in a pan or oven and let's build this. Oh my! I forgot the avocado and lettuce. Pull off a couple leaves of the red leaf lettuce. The most tender parts. Halve the avocado, remove the pit, scoop the halves out, and cut into slices.
Place the warm flatbread on a plate. Put the lettuce on followed by the Jicama. Not too much of each since we have to fold this thing. Depends on the size of the flatbread we're using. Place avocado on top of the Jicama. Now, cut little chunks of that fried pulled pork carnitas and place them across the middle. As much as you'd like. Grab the Pico and spoon it onto the pork. Don't be afraid to spoon some of the pico juice on there to because we're not dressing this with anything else. The pork will absorb all the flavors and moisture from that Pico.
Gently fold in half. Put it is some parchment or wax paper if needed to hold it. When pressed together and eaten you'll get various textures. The crunch of the Jicama, the creaminess of the avocado, the savory flavor of the pork (the beer gives it a subtle malty richness too) and that sweet Pico with the heat from the peppers. The lettuce gives a delicate base. All of it is colorful and I feel all of the ingredients go together.
Hopefully you can imagine this and perhaps enjoy it. That's the important part! Anyway, as I feel the need to add, I may have missed a step or wasn't clear. My apologies if so.
Cheers!