Carnitas and Bean Sandwiches

Ingredients:

Carnitas

• 700 g boneless pork shoulder
• 80 gr. tamarind paste
• 60 gr. brown sugar
• 30 g canned chipotle peppers
• 2 cups of orange juice
• 1 bottle (375 ml) tamarind soda, such as Jarritos
• 220 g of lard
• Special equipment: pressure cooker

Black beans

• 1 can (425 g) canned black beans, rinsed
• 2 tbsp. lard

For serving

• 1 cup mayonnaise
• 4 telera buns, cut in half
• 1 red onion, thinly sliced
• 2 avocados, sliced
• 1 bunch fresh cilantro, chopped
• Vegetable oil to toast the sandwiches

Preparation:

1. Carnitas:
   
   Cut the pork into 5cm cubes and set aside. Add the tamarind paste, brown sugar, and chipotle paste to a blender and blend until smooth. Rub the pork cubes with the marinade, then place in the pressure cooker along with the orange juice, tamarind soda, and lard.
2. Close the pressure cooker according to the manufacturer's instructions and set the cooker to high for 1 hour. Release the pressure according to the manufacturer's instructions and leave the pork in the cooker for 15 minutes. Remove the meat and let it cool slightly, then shred it with two forks.
3. Black beans:
   
   Saute the black beans in a saucepan, then transfer to a blender and blend until smooth.
4. Innings:
   
   Spread a spoonful of mayonnaise on each bun, then spoon some refried beans onto the bottom half of each bun. Top with carnitas, red onion, avocado, and cilantro leaves, and cover with the top half of the bun.
5. Heat a cast-iron skillet over medium-high heat. Add a thin layer of vegetable oil. Place the sandwiches in the skillet, press them down with another cast-iron skillet, and cook until crispy on one side, about 2 minutes. Flip and cook for about 2 more minutes.