Pork Cemita

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates.
2. Pour the jasmine rice and latin seasoning (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. Heat a skillet or saute pan over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the pork shoulder carnitas (b) to the pan and stir to spread out the pieces of pork. Pour the guajillo chile sauce (c) over the pork. Cook for 4 minutes, stirring occasionally.
4. While the pork is cooking, open the package of sesame buns (d). Brush or rub a small amount of oil on the inside and outside of each bun.
5. Cut the avocado (e) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
6. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Insert the edge of a spoon between the skin and the flesh of the avocado and scoop all the way around. Place the avocado slices on a plate.
7. When the pork has finished cooking, spoon into a serving bowl.
8. Heat another skillet or saute pan over medium-high heat for 1 minute. Place the buns in the pan (one or two at a time) and toast for 1-2 minutes per side. Place the warm buns on a plate.
9. Open the container of red cabbage and pickled jalapeno (f) and add to a mixing bowl. Season generously with salt and pepper. Pour 1/2 of the chipotle ranch dressing (g) over top. Stir well to coat the vegetables with dressing and set aside.
10. At this point, the rice should be ready. Taste the rice and if it is cooked to your preferred consistency, remove from the heat. Spoon into a serving bowl.
11. Line up the warm buns beside the bowls of pork, latin rice, cabbage jalapeno slaw and avocado so everyone can assemble their own sandwiches. Drizzle remaining dressing on top of each sandwich to suit your taste.