Angel Torres' customers devour about 200 pounds of juicy pork a day, most of it in the Butcher Shop's pan con lechón ($2.99/$5.99). But that's not what makes this dish so addictive. It's the loaves of bread he constantly proofs and bakes in a sweltering kitchen where huge vats of black beans and yuca bubble away. Here's what happens: You place your order, and a mountain of glistening pork is spooned on top of the bread. Next come a few shards of crackly pig skin. Then it's to the griddle. Here's where the magic happens. The crust of Torres' bread is crisped into an impossibly thin wafer that somehow supports all the porcine delights. Each loaf soaks up the sandwich's juice along with as much of the tangy "mojito" sauce as you can squeeze out of the bottle. The magic continues after you've finished, when you find yourself back at the counter, begging for a sandwich to-go.