Pulled Pork Tostones and Three-Bean Salad - Love of Food

Ingredients

• 1 ¾ pound pork butt
• 1 ½ Tablespoons chopped garlic cloves
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried oregano leaves
• 1 Tablespoon canola oil
• 1 Tablespoon cooking wine
• 1 ½ teaspoons sazon con culantro y achiote
• 1 ½ teaspoons finely chopped chipotle peppers in adobo sauce
• ¼ cup thawed corn niblets
• ¼ cup rinsed and drained low sodium chickpeas
• ¼ cup rinsed and drained low sodium pinto beans
• ¼ cup rinsed and drained pigeon peas
• ¼ cup finely diced red onions
• ¼ cup seeded and finely diced red peppers
• ¼ cup seeded and finely diced yellow peppers
• ¼ cup seeded and finely diced orange peppers
• 2 Tablespoons canola oil
• 1 ½ teaspoons lime juice
• 1 ½ Tablespoons finely chopped cilantro
• 2 Tablespoons peeled, seeded, and diced avocado
• ¼ teaspoon Kosher salt
• 1/3 cup mayonnaise
• 1 ½ Tablespoons Dijon mustard
• 1 ½ Tablespoons lemon juice
• 1 Tablespoon finely chopped garlic cloves
• 1 Tablespoon chopped cilantro
• ¾ teaspoon Kosher salt
• 1/3 cup canola oil
• 1 unripened green plantain, about 13 ounces, peeled and cut into 2-inch chunks crosswise
• 1 pinch of salt
• 8 cilantro leaves for garnishing