Fried Pork Sandwiches Recipe - Los Angeles Times

Ingredients

• 1 cup Vegetable oil, for frying
• 6 to 8 ounces cooked pork shoulder, broken into 1 1/2-inch chunks
• Kosher salt
• Mayonnaise
• Salsa Criolla (see recipe below)
• 10 pieces maduros (see recipe below) or store-bought from your local Latin grocery’s prepared food section
• Tina's Green Sauce (see recipe below), for serving
• 1 medium white onion, halved and thinly sliced crosswise
• 1 tablespoon kosher salt, plus more
• 2 tablespoons fresh lime juice
• 2 tablespoons distilled white vinegar
• 1 teaspoon finely chopped cilantro
• 1 thumb-sized orange chile, 1/2 aji amarillo chile or 1/4 orange bell pepper, seeded and minced
• 2 very ripe plantains (see note in Step 1), cut on a bias into 3/8-inch slices
• 2 small jalapeños, stems removed and roughly chopped (remove the seeds for a milder sauce)
• 2 large garlic cloves
• 1/4 cup fresh lime juice
• 1 cup lightly packed cilantro leaves
• 1 ripe avocados, halved, pitted and sliced
• 1/4 cup everyday olive oil