Directions

PORK SHOULDER

1. Preheat oven to 325° F.
2. Using paper towels, pat dry the pork; season with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat; sear pork on all sides until a golden crust forms.
4. Add stock, pepper, salt and bay leaves; cover the pan and place in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with salt at midpoint in cooking, if needed.
5. When the meat is fork tender let cool slightly then slice pork in ½ inch slices.
6. Preheat fryer to 350° F.
7. Add sliced pork to the fryer and fry for 2 minutes until brown with crispy edges.

PINEAPPLE CRIOLLA

8. In a medium bowl, add all ingredients and stir until well combined.
9. Cover bowl and allow to marinate at room temperature for 30 minutes before serving.

MANGO SALSA DE AJI

10. In a medium pan, sauté onions, pepper and garlic until soft, about 3-5 minutes.
11. Add lime, mango Purée and salt; bring to a simmer.
12. Remove from heat; transfer to blender. Process until mixture is smooth and creamy.
13. Cover and reserve in refrigerator until ready to use.

14. TO SERVE: Place one sliced French roll on work surface and add ingredients in the following order and quantity to bottom half of roll: 
    a. 2 slices of sweet potato 
    b. ½ cup pork shoulder 
    c. 2 Tablespoons Mango Salsa de Aji 
    d. ¼ cup Pineapple Criolla
15. Complete sandwich with top half of roll.