Garlic-Plantain Mofongo with Slow-Cooked Pork
A comforting Puerto Rican dish featuring mashed plantains infused with garlic and pork, served with a rich, savory gravy. This puerto rican-inspired quick meals ready in about 110 minutes pairs ripe plantains, pork shoulder, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.
Ingredients
- 4 medium (about 1.5 lbs) ripe plantains
- 1/2 lb pork shoulder
- 4 garlic cloves
- 3 tbsp olive oil
- 1 cup chicken broth
- 1/4 cup cuban-style sofrito
- 1/2 tsp paprika
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and slice 4 medium ripe plantains into 1-inch rounds. Heat 3 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until golden but not browned.
- Step 2: Add 1/2 lb cubed pork shoulder to the skillet, season with 1/2 tsp salt, and cook for 5 minutes until browned on all sides. Stir in 1/4 cup cuban-style sofrito and 1/2 tsp paprika, then pour in 1 cup chicken broth.
- Step 3: Cover and simmer on low heat for 1 hour until pork is tender. Remove pork, shred with two forks, and return to the pot. Simmer uncovered for 15 minutes to thicken the sauce. While sauce simmers, boil the plantain slices for 10 minutes until tender, then mash with a fork until smooth.
Frequently asked questions
How long does Garlic-Plantain Mofongo with Slow-Cooked Pork take to make?
Total time is about 110 minutes (25 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Plantain Mofongo with Slow-Cooked Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plantains from drying out.
Can I substitute ingredients in Garlic-Plantain Mofongo with Slow-Cooked Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Plantain Mofongo with Slow-Cooked Pork for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Plantain Mofongo with Slow-Cooked Pork?
Puerto Rican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A delicious twist on traditional mofongo. The garlic really shone through.
- ★★★★★
This was a hit at my dinner party. The plantains were creamy and the pork tender.
- ★★★★★
My kids couldn't get enough of the mofongo! The slow-cooked pork was perfect.
