Mojo-Marinated Pork Shoulder with Crispy Plantains

Tender pork shoulder soaked in a bright, citrusy mojo marinade, slow-baked until fall-apart tender, served with caramelized plantains for a classic Puerto Rican pairing.

Cuisine: Puerto Rican

Category: One Pot

Prep: 20 minutes. Cook: 150 minutes.

Serves 4.

Ingredients

• 2 lbs, trimmed of excess fat pork shoulder
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup, chopped fresh oregano
• 3 cloves, minced garlic
• 1/2 tsp salt
• 1/2 lb, peeled and sliced into 1-inch rounds plantains

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 1/4 cup white vinegar, 1/4 cup chopped oregano, 3 minced garlic cloves, and 1/2 tsp salt to form the mojo marinade.
2. Step 2: Place pork shoulder in a resealable bag, pour marinade over it, and rub to coat evenly. Marinate for 2 hours at room temperature or overnight in the refrigerator.
3. Step 3: Preheat oven to 325°F. Place marinated pork in a roasting pan, cover with foil, and bake for 2.5 hours until fork-tender.
4. Step 4: While pork bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add plantain slices and cook for 5 minutes on each side until golden brown and tender.
5. Step 5: Remove pork from oven, let rest for 10 minutes, slice, and serve with crispy plantains.