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1
Combine the cumin, oregano, salt, and pepper in a small bowl.
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2
Rub the seasoning on the pork, put the pork in a baking dish, and cover with plastic wrap.
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3
Refrigerate for at least 2 hours or overnight.
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4
Preheat the oven to 350F.
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5
Remove the plastic wrap and cover the baking dish tightly with aluminum foil.
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6
Bake the pork for 45 to 55 minutes, until the meat is tender when pierced with a knife.
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7
Uncover and set aside to cool at least slight
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8
Increase the oven temperature to 425F.
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9
While the pork is cooking, cut each peeled plantain half into 4 pieces on the diagonal.
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10
Blot dry with paper towels.
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11
In a large saute pan, heat 2 inches of oil over medium heat until small bubbles begin to form on the bottom of the pan.
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12
(If you have a frying thermometer and want to use it, the temperature you are looking for is 325F.)
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13
Working in batches, transfer the plantain pieces to the hot oil, placing one of the cut sides down, and cook until lightly golden and almost tender, about 3 minutes per side.
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14
Remove the plantain slices from the oil to a paper-towel-lined plate.
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15
Place the plantain slices between 2 clean paper bags or pieces of parchment paper and smash with a mallet, rolling pin, or the bottom of a small saute pan.
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16
The plantains should be pounded to about 1/4-inch thick.
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17
If a plantain slice crumbles and wont flatten to 1/4-inch, the batch needs further cooking before smashing.
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18
Cut the pork into 1/2-inch-thick slices.
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19
Drain any fat from the baking dish, return the pork to the dish, and return to the oven until lightly browned, 10 to 15 minutes.
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20
Meanwhile, after smashing the plantains, raise the heat under the pan to medium-high (the oil should be around 350F) and transfer the flattened slices back to the pan in batches.
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21
Cook them this time until golden brown, about 2 minutes per side.
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22
Transfer to paper towels to drain and then sprinkle with salt.
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23
Arrange the tostones on a serving platter.
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24
Top each with a slice of avocado, slices of pork carnitas, and some salsa.
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25
Serve warm.
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26
Salsa is not just for tortilla chips and tacos.
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27
With no fat and lots of flavor, this salsa is one of the easiest ways I know to turn a simple grilled piece of chicken or fish and even scrambled eggs into something more vibrant.
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28
Combine the tomatoes, the chiles, onion, garlic, cilantro, lime zest, and salt to taste in the work bowl of a food processor or in a blender and pulse until the mixture is well combined but still chunky.
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29
Store the salsa, covered, in the refrigerator for up to 3 days.
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30
Bring to room temperature before serving.
