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first, make the pork. combine pork, stock, half the onions, jalapeno, cilantro, cumin, bay leaf, and a hearty pinch of salt in a medium sauce pan. bring to a boil and reduce to a simmer. cook until the pork measures 138F, about 15 minutes, checking it after 10 minutes.
remove pork from the liquid and cut into two to three inch long pieces. transfer to a foil lined baking sheet and shred. add the remaining onion and stir in butter and olive oil. set aside until the corn cakes are made.
to make the corn cakes, whisk the cornmeal, flour, baking powder, and salt. stir in the cheese and corn. stir in the water, 1/4 cup at a time, until the mixture holds together.
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shape about 1/3 cup of the corn mixture into a patty about 1/2 inch thick and place on a plate. repeat with the remaining corn mixture.
coat the bottom of a large skillet with about a quarter inch of oil and place over medium heat. fry the first batch of corn cakes, about 4 minutes per side.
when you have one batch of corn cakes left to fry, turn on your broiler. when it's heated, broil the pork until golden brown, about five minutes. remove from the oven and tent with foil until the corn cakes are done.
serve the corn cakes topped with pork, avocado, pico de gallo, and cheese.
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