Caribbean-Style Braised Pork with Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender pork shoulder slow-braised with aromatic Caribbean spices and served alongside caramelized ripe plantains for a perfect balance of savory and sweet. This caribbean-inspired pork ready in about 140 minutes pairs cut into 2-inch chunks pork shoulder, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Ingredients

• 2 lbs, cut into 2-inch chunks pork shoulder
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp dried oregano
• 1 tbsp fresh thyme leaves
• 2 tbsp tomato paste
• 1 cup chicken broth
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2, peeled and sliced diagonally into 1/2 inch pieces ripe plantains
• 1/4 cup vegetable oil

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides for 6-8 minutes until the surface is golden and caramelized. Remove pork and set aside.
2. Step 2: Reduce heat to medium and add 4 minced garlic cloves, 1 diced medium onion, and 1 diced green bell pepper to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground allspice, 1 tsp dried oregano, and 1 tbsp fresh thyme leaves, cooking for 1 minute until spices release aroma.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
5. Step 5: Return pork to the pot and pour in 1 cup chicken broth and 2 tbsp lime juice. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until pork is very tender.
6. Step 6: While pork cooks, heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry 2 peeled ripe plantains sliced diagonally into 1/2 inch pieces for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
7. Step 7: Serve the braised pork hot with caramelized plantains on the side for a rich, balanced meal.