1. Heat oil in a large skillet over medium-high. Add the black pepper, oregano, chilies, tomatillos, bay leaves, garlic, and onion and cook until soft, about 7 minutes. Stir in the pork and cook, stirring and breaking up into smaller pieces, until browned all over, about 6 minutes. Stir in the vinegar, spinach, lavender, and cilantro and cook until the vinegar has evaporated, about 5 minutes more. Season with salt and serve on a torta roll topped with sliced tomatoes, cheese, crema, and salsa.