Tostones with Baked Carnitas and Avocado

Ingredients

• 1 pound boneless pork shoulder, fat trimmed
• 1½ teaspoons ground cumin
• 1½ teaspoons dried oregano
• ¾ teaspoon kosher salt, plus extra for sprinkling
• ¾ teaspoon freshly ground black pepper
• 2 green plantains, peeled (see Notes)
• About 3 cups canola or peanut oil, for frying
• 1 avocado, sliced
• ½ cup basic salsa (recipe follows)
• One 28 ounce can plum tomatoes, with their juice
• 4 yellow chiles or 2 jalapenos, stemmed
• ½ medium yellow onion, roughly chopped
• 2 garlic cloves, crushed and peeled
• 1 cup fresh cilantro, tough stem ends removed
• Grated zest of 1 lime
• Kosher salt

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