Quick Cemitas Poblanas with Pulled Pork

Step 1

Pat the pork dry with paper towels, pressing firmly on all sides to remove surface moisture so it browns faster.

Step 2

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 3

Place the pork in the skillet and sear without moving it for 4 minutes until the bottom is deep golden brown, like caramelized sugar.

Step 4

Flip the pork over and sear the other side for 4 minutes until equally browned.

Step 5

Pour 1 cup of water into the skillet, scraping the bottom with a wooden spoon to lift the stuck-on brown bits, then lower heat to medium and cover with a lid.

Step 6

Simmer covered for 15 minutes until the pork is fork-tender and shreds easily when you pull it apart with two forks.

Step 7

Shred the pork directly in the skillet using two forks, pulling the meat into bite-size pieces, then season with salt and pepper.

Step 8

Slice each roll in half lengthwise from one end to the other, creating a top and bottom piece that remain hinged or separate.

Step 9

Slice the avocado in half lengthwise around the pit, twist the halves apart, remove the pit, then slice the flesh lengthwise into thin strips.

Step 10

Tear the cheese into thin strips about the width of a pencil with your fingers.

Step 11

Place the rolls cut-side down in the skillet over the pork and heat over medium heat for 2 minutes until the cut surfaces turn golden and crispy.

Step 12

Transfer the toasted rolls to a serving plate with the cut side facing up.

Step 13

Divide the shredded pork evenly between the two roll bottoms, mounding it in the center.

Step 14

Lay the avocado slices on top of the pork in a single layer, then lay the cheese strips on top of the avocado.

Step 15

Sprinkle 1 tablespoon of sesame seeds on top of each sandwich.

Step 16

Press the top half of each roll onto the filling and serve immediately while the cheese is still warm and slightly softened.