Omelette Sabor Latino Recipe

Preheat oven to 300°F (150°C). Pat pork shoulder dry. Rub with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt and black pepper, coating all sides.

Place seasoned pork in a Dutch oven or ovenproof baking dish. Pour chicken broth into the pan (not over the rub) and cover tightly with lid or foil. Slow roast in the oven for 2.5–3 hours, until fork-tender and easily shredded.

Remove pork to a cutting board and let rest 10 minutes. Shred pork with two forks or meat claws. Transfer shredded pork to a skillet over medium heat, add 1/2 cup barbecue sauce and 1–2 tablespoons of reserved cooking liquid if needed. Cook, stirring, until heated through and sauce is absorbed, 3–5 minutes. Keep warm.

While pork roasts, combine rinsed black beans, corn, minced red onion and chopped cilantro in a bowl. Add lime juice, salt and black pepper and stir to combine. Taste and adjust seasoning. Keep chilled or at room temperature until assembly.

In a medium bowl, crack the eggs and add whole milk, salt and black pepper. Whisk vigorously until homogenous and slightly frothy, about 30 seconds.

Heat a 10–12 inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and swirl to coat. Pour one-third of the egg mixture into the pan for a single large omelette (or divide into two pans for two omelettes). Cook gently, stirring the center with a spatula for 20–30 seconds to set slightly, then let eggs sit undisturbed so edges set while top remains slightly creamy.

When eggs are nearly set but still moist on top (about 1.5–2 minutes), sprinkle about one-third of the Swiss-American cheese evenly over the omelette, then top with a generous portion of shredded barbecue pork (about 1/3 of the warm pork) and 1/4 cup of the beans & corn mixture. Fold the omelette in half using a spatula and press gently for 10–15 seconds to meld fillings and melt cheese. Slide onto a warm plate. Repeat for remaining omelettes if making multiple.

While finishing the final omelette, slice the avocado in half, remove pit, dice or slice and season lightly with a pinch of salt and a squeeze of lime if desired.

Heat a skillet over medium heat and add 1 tablespoon olive oil or butter. Toast Cuban toast slices 1–2 minutes per side until golden and crisp. Alternatively, grill or broil until toasted.

Place the omelette on a plate with toasted Cuban bread and arrange avocado slices alongside. Spoon any remaining beans & corn mixture and extra barbecue sauce over the omelette or on the side. Garnish with chopped cilantro. Serve immediately.