The Spicy Pork Torta from Cutty's

Ingredients

• For the pickled red onions:
• 1 medium red onion, sliced about 1/8th-inch thick from pole to pole
• 1 cup distilled white vinegar
• 2 tablespoons sugar
• 1/4 cup water
• 1/2 teaspoon kosher salt
• Pinch red pepper flakes
• 1 bay leaf
• 2 medium cloves garlic, thinly sliced
• For the pork:
• 3 pounds pork shoulder, trimmed of skin and gristle, cut into 3-inch chunks
• 2 cups pork fat, or vegetable oil
• Kosher salt
• 6 cloves garlic
• 2 bay leaves
• 1 tablespoon whole cumin seed
• 1 teaspoon red pepper flakes
• 1/2 cup sugar
• For the sriracha mayonnaise:
• 1 to 4 teaspoons sriracha, to taste
• 1/2 cup mayonnaise
• 1 bunch cilantro, leaves and tender stems only

Directions

1. For the pickled onions, put the sliced onions into a heatproof, non-reactive container. In a pot over high heat, bring the vinegar, sugar, water, salt, pepper flakes, bay leaves, and garlic cloves to a boil. Carefully pour the hot brine over the onions, then set a small plate on top so the onions stay beneath the liquid. Leave them alone until they have cooled.
2. While the onions are cooling, start the pork. Add the pork, fat, salt, garlic, bay leaves, cumin seed, and red pepper flakes to a heavy-bottomed Dutch oven or stock pot, then pour in enough water to cover everything. Bring the pot to a boil, lower the heat to a gentle simmer, and cook until the pork pulls apart easily, about 90 minutes. Let it cool for 30 minutes.
3. Set the broiler to high. Lift the pork out of the cooking liquid and chop it roughly. Toss the meat with the sugar, then add salt and pepper to taste. Broil it, giving it a stir every few minutes, until it is browned with crisp bits throughout, 10 to 15 minutes total. Put the pork aside.
4. Stir the sriracha and mayonnaise together in a small bowl.
5. Split the sandwich rolls and toast them. Spread the spicy mayonnaise onto both cut sides of the bread. Pile on the pork, pickled onions, and cilantro, then close the sandwiches, cut them however you like, and serve.