Torta Ahogada

1. Heat manteca in a pot over medium-low heat (about 250°F).

2. Season pork with salt, add aromatics and enough stock to cover the pork.

3. Cover with foil and cook in a 225°F oven for 2–3 hours until tender, then drain and set aside.

4. Roast tomatoes, garlic, and onion under the broiler until charred.

5. Peel tomatoes, blend everything until smooth, then simmer with chicken broth for 5–10 minutes. Salt to taste.

6. Simmer chiles, garlic, and onion in water until softened.

7. Blend with vinegar, salt, MSG, and a bit of chili water until smooth.

8. Combine onions with lime juice and salt. Let sit for 15 minutes.

9. Cook beans with manteca and water until warmed, then mash or blend into a rough paste.

10. Slice the bread without cutting all the way through and toast until crisp.

11. Spread the beans on the bread, add carnitas, and top with pickled onions.

12. Pour over tomato broth and spoon chile salsa on top.

13. Serve immediately, preferably with a stack of napkins.