Breakfast for the girls today was banana/egg pancakes and bacon. Lunch was some wild-caught pollock that I sauteed up with some taco seasoning and ate with some cottage cheese and salsa. The girls had yogurt with raisins, jicama, carrot slices and olives. Dinner was my take on mofongo. Typically, this Puerto Rican dish is made with fried green plantains and chicharrones. I decided to make mine with ripe plantains and Crispy Carnitas. It was freakin delicious.
2.5 lb boneless pork shoulder roast, cut into 2 inch chunks
1 1/2 tsp salt
2 tsp cumin
2 tsp chili powder
1/2 tsp ground cinnamon
1 bay leaf
6 garlic cloves, thinly sliced
1 onion thinly sliced
1/2 cup water
3 medium size very ripe (black) plantains, peeled and sliced
2 tsp granulated garlic
fresh cracked pepper
Preheat the oven to 350 degrees F. Mix together the salt, cumin, cinnamon and chili powder and rub all over the meat. Place the meat in a dutch oven with the bay leaf, garlic and onion, mixing well. Add the water and put it in the oven, uncovered, and braise for at least 3 1/2 hours. Stir the meat just a few times while it cooks. You’ll know the pork is done when it’s really tender, slightly browned and most of the liquid is gone. Remove from the oven and spread the meat out onto a baking sheet. Turn your oven to broil and place it about 8 inches from the flame. Broil for 8-10 minutes, flipping the pan around halfway through. Keep an eye on it so it doesn’t burn. About 10 minutes before it’s done braising, heat some coconut oil in a large saute pan and add the sliced plantains in a single layer like this:
Cook the plantains until browned, or about 6 minutes, flipping halfway through. This took me about 3 batches. Let them cool on a paper towel to absorb some of the oil.
Once their all cooked and browned put them in a bowl and mash with a potato masher like this:
Add the crispy carnitas, granulated garlic and some fresh cracked pepper to the bowl and combine well. You can pile it on your plate or try to be fancy like me and form it into a mound. I just did it with my hands since I don’t have any fancy mold rings.
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