Braised Plantain and Pork with Black Beans

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder braised with caramelized plantains and black beans in a savory herb-infused broth. This Puerto Rican-inspired one-pot recipe, ready in about 110 minutes, pairs pork shoulder, ripe plantains, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 4 Puerto Rican cuisine 650 cal/serving

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Ingredients

1.5 pounds pork shoulder
3 medium, sliced 1/2-inch thick ripe plantains
1 can (15 oz), drained and rinsed black beans
1/2 cup, chopped onion
4 cloves, minced garlic
1/2 cup, chopped tomato
1/4 cup, chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup chicken broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high. Season pork shoulder with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown on all sides for 5-7 minutes, then remove and set aside.
Step 2: Add chopped onion, garlic, tomato, and green bell pepper to pot. Sauté for 5 minutes until softened. Stir in 1 teaspoon cumin and 1 teaspoon dried oregano.
Step 3: Return pork to pot, add 1 cup chicken broth, and bring to a simmer. Cover and reduce heat to low. Simmer for 90 minutes until pork is fork-tender.
Step 4: While pork cooks, heat a skillet with 1 tablespoon oil. Fry plantain slices for 3-4 minutes per side until golden and caramelized. Set aside.
Step 5: After pork is done, add drained black beans to pot and simmer uncovered for 10 minutes. Serve pork with plantains and beans, spooning broth over top.