-
1
Place the garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with kitchen twine.
-
2
Place the bundle in a medium heavy-bottomed saucepan along with the onion, marjoram, and salt.
-
3
Arrange the pork in a single layer and add enough water to just cover the meat.
-
4
Bring to a simmer over medium heat.
-
5
Skim and discard any foam that floats to the surface using a large spoon.
-
6
Reduce the heat to medium low and simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 1 1/2 hours.
-
7
(You may need to adjust the heat to low to keep it at a simmer.)
-
8
Remove and discard the herb packet and onion halves.
-
9
Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan.
-
10
Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 10 minutes.
-
11
Meanwhile, heat the oven to 300 degrees F and arrange a rack in the middle.
-
12
Remove and discard any large pieces of unrendered fat from the saucepan.
-
13
Shred the meat into bite-size pieces and place in an oven-safe dish.
-
14
Cover the dish with aluminum foil and place in the oven to keep warm while you make the black bean cakes.
-
15
Place the cornmeal in a shallow dish and set aside.
-
16
Set a baking sheet aside.
-
17
Place the beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in a food processor fitted with a blade attachment.
-
18
Pulse until the ingredients are incorporated and the beans are broken down but some whole beans remain, about 15 (1-second) pulses, stopping the processor and scraping down the sides of the bowl with a rubber spatula as needed.
-
19
Scoop the bean mixture into your hands 1 heaping tablespoon at a time and form it into 24 (2-inch-wide) patties.
-
20
Coat the patties all over with the cornmeal and place them on the reserved baking sheet.
-
21
Heat 1/4 cup of the oil in a large frying pan over medium-high heat until shimmering, about 4 minutes.
-
22
Place 8 of the patties in the pan and fry until golden brown and heated through, adjusting the heat as necessary, about 3 minutes per side.
-
23
Return the fried patties to the baking sheet and repeat with the remaining patties, adding the remaining oil to the pan as needed between batches.
-
24
Place the baking sheet in the oven to keep warm.
-
25
Halve and pit the avocados and scoop the flesh into a medium bowl.
-
26
Add the lime juice, season with salt, and coarsely mash with a fork until only a few medium-sized chunks remain; set aside.
-
27
Remove the black bean cakes and carnitas from the oven.
-
28
Divide all of the avocado mixture among the black bean cakes and top with the carnitas (you may have some left over).
-
29
Garnish with the cilantro and serve immediately.
