Pan con lechón (Cuban roast pork sandwich)

Method

1. Heat the oven to 180°C fan/gas 6. Squeeze the juice of 1 lime and the orange into a saucepan, add the stock cube and 500ml water, then bring to the boil. Remove and set aside the skin from your roast pork, then roughly shred the meat with your hands or two forks. Add the shredded pork to the orange-lime stock and simmer for 20 minutes. Put the pork skin on a tray in the oven to get it back to crispy chicharrón (crackling) – this will take about 20 minutes too but keep an eye on it.
2. Meanwhile, finely slice the onion and tip into a bowl. Add the zest and juice of 1 lime, a generous pinch of salt and most of the oregano.
3. Finely chop the coriander and add half to the mayonnaise in a bowl.  Stir in the zest and juice of the final lime, along with the hot sauce and grated garlic.
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4. Finely slice the tomato and season with salt, pepper and the remaining oregano. In another bowl, smash the avocado, mix with the remaining coriander and season well with salt and pepper.
5. Once the shredded pork has had its time it will be tender and juicy. Remove from the stock. Heat a frying pan over medium heat. Add the cumin seeds and cook the pork for 2-3 minutes so it caramelises a little. Transfer to a bowl and  season with salt and pepper.
6. Halve the buns and add to the frying pan cut-side down to warm a little. Smash up the crispy pork skin into little bite-size pieces.
7. Now it’s time to build your sandwiches. On the bottom part of the buns start with the tomato, then the shredded meat, onion, crispy skin and mayo. Lastly smear the avocado onto the cut side of the top part of the buns, then crown your pan con lechóns.