BBQ Pork Carnitas with Boniato Pancake and Eggplant Escabeche

1. In a skillet over medium-high heat, add oil; sauté eggplant until lightly browned. Add onion, garlic, red pepper flakes, bay leaves and oregano; sauté until tender. Deglaze pan with vinegar; add salt and simmer 3-5 min. Cool; reserve.

2. In a bowl, mix together garlic, parsley, orange juice and oil. Rub mixture over pork shoulder and marinate refrigerated 48 hr.

3. In a separate bowl, combine orange juice, cinnamon, cloves, fennel, oregano, chipotle peppers, cardamom, tomato juice, barbecue sauce, salt and cilantro; reserve.

4. Roast pork in a shallow pan at 400° F. until brown on all sides. Transfer pork to braising pan; add reserved orange juice mixture. Bring to a simmer and cook, covered, 1 hr.

5. Remove pork from liquid and chill. Reduce braising liquid by half; strain and reserve.

6. Pull pork into strips and remove fat. In a saucepan, toss together pork and reserved reduction until warmed through.

7. In a large bowl, mix boniato, heavy cream, sugar, eggs, flour water and salt until it forms a smooth paste. Fold in egg whites until fully incorporated; fold in whipped cream. In a skillet or on a griddle over medium heat, pour batter and cook pancakes until done, flipping once. Reserve warm.

8. Plate alternate layers of carnitas and pancakes; serve with eggplant escabeche.