Herb-Roasted Mofongo with Crispy Pork
A modern twist on Puerto Rican mofongo featuring garlicky plantain mash and tender herb-roasted pork shoulder, served with a zesty cilantro-lime sauce. This puerto rican-inspired mexican ready in about 290 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 420 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
- 3 medium, peeled and sliced 1/2-inch thick ripe plantains
- 1 lb, trimmed and cut into 1-inch cubes pork shoulder
- 4, minced garlic cloves
- 2 tbsp olive oil
- 1/4 cup, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and sliced 1/2-inch thick plantains with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 cup chopped cilantro; spread on a baking sheet and roast for 25 minutes until golden and crispy, flipping halfway.
- Step 2: Pat 1 lb trimmed pork shoulder cubes dry, then toss with 4 minced garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp sea salt. Heat 1 tbsp olive oil in a skillet over medium-high heat, add pork, and sear for 3 minutes per side until browned.
- Step 3: Transfer seared pork to a slow cooker, add 1/4 cup water, and cook on low for 4 hours until fork-tender. Mash roasted plantains with 1/4 cup reserved cooking liquid until smooth, then fold in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro until fully incorporated.
Frequently asked questions
How long does Herb-Roasted Mofongo with Crispy Pork take to make?
Total time is about 290 minutes (25 min prep + 265 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 Herb-Roasted Mofongo with Crispy 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 Herb-Roasted Mofongo with Crispy 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 Herb-Roasted Mofongo with Crispy 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 Herb-Roasted Mofongo with Crispy Pork?
Puerto Rican mexican 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
