1] Place the avocado in a stainless-steel mixing bowl and mash until smooth. Add the sour cream and mayonnaise. Mix thoroughly. 2] Place in a covered storage container and place a piece of film wrap on top of the avocado cream. Label, date and refrigerate for future service.
1] Hand-shred the pork. Place in a storage container, label, date and refrigerate for future service.
To prepare à la carte:
1] Toast the inside of a sliced roll on a heated char-grill or broiler. 2] Place 4 oz (120 g) warmed pork on the inside of the bottom half of the roll. Cover the pork with the cheese. Place under a heated salamander or broiler to melt. 3] Place 2 slices of grilled and warmed pineapple and 1 oz (30 g) each of warmed grilled green and red peppers on the pork. Top with ¼ oz (7 ml) spring mix. 4] Drizzle 1½ oz (45 ml) avocado cream on the top of the spring mix. Place the top of the roll on the sandwich.