PREPARE fries by heating oil in a large skillet over medium heat. When hot, add in plantain fries.

USE a wooden spoon or tongs to turn fries occasionally so they don’t burn. Allow fries to cook for 7-10 minutes or until just golden brown on all sides.

REMOVE fries to a paper towel-lined plate. Allow to drain oil, then add salt to taste.

MAKE pickled onions by adding water, vinegar, salt and date into a small saucepan. Over medium-high heat, allow the mixture to heat up and stir until the salt is dissolved. Do not allow mixture to come to a boil.

ONCE heated, add sliced onion to a Pyrex dish or large heat-safe mason jar. Pour contents of the saucepan over the onion and use a spoon or fork to make sure the onion is submerged in the pickling liquid.

LET the pickled onion sit covered on the counter for 20-30 minutes. They are ready to eat at this point. They can then be placed in the fridge.

MAKE jerk aioli by adding all the ingredients to a mixing bowl, then stirring to combine.

MAKE slaw by mixing oil, vinegar, garlic powder, black pepper, and mustard in a large bowl. Add prepackaged coleslaw mix, then combine.

COOK carnitas according to package instructions, then shred using two forks.

TO ASSEMBLE, add down a layer of plantain fries, then add carnitas. Add the slaw, pickled onion and drizzle on the jerk aioli. Add green onion for garnish if desired.