Fried Pork Sandwich
The “Fried Pork” sandwich at Tina’s starts with the kind of fried pork you dream of: four large hunks of crispy on the outside, juicy and stringy on the inside carnitas. The fried hunks are individually pressed down into one big layer onto the bottom slice of already flattened French-style bread used in Cuban sandwiches. Then a generous heap of fried sweet plantains (maduros) gets pressed onto the top of layer of the bread and is topped with an onion and lime mixture. The whole thing gets a nice squirt of mayo before being pressed into one of the most gloriously excessive sandwiches I have ever eaten.