Torta cubana with roast pork, ham and bacon

Fry the bacon. Stir the pureed black beans into some of the drippings for a minute or so to make the bean spread.

Blend a handful of peeled garlic, soy sauce, a couple of tablespoons of honey, two teaspoons of salt and about a teaspoon of pepper until completely smooth.

Pour the marinade over the pork shoulder in a heavy lidded pot such as a Dutch oven. Roast covered at 325 for an hour.

Uncover and roast another hour and a quarter to an hour and a half, turning and basting several times, until caramelized and lacquered on top. Do this the day before and refrigerate.

Slice the cold roast across the grain into quarter-inch slices.

Heat the oven to 400. Spread the bean spread liberally on the bottom of the telera; add a couple of slices of roast pork and bacon.

Smear crema on the other half, add slices of cheese, then the ham.

Bake on a baking sheet about eight minutes until the cheese melts and the telera is crisp.

Add three slices of avocado and pile on pickled jalapenos; close and cut in half.