Slow-Roasted Pernil with Plantains and Cilantro

Name: Slow-Roasted Pernil with Plantains and Cilantro
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 2 lb, trimmed pork shoulder; 3 tbsp adobo seasoning; 2 tbsp olive oil; 2 large, peeled and sliced plantains; 1/4 cup chicken broth; 1/4 cup, chopped cilantro

Fall-off-the-bone pork shoulder slow-roasted to perfection, served with caramelized plantains and fresh cilantro.

Cuisine: Puerto Rican

Category: Slow Cooker

Prep: 20 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

2 lb, trimmed pork shoulder
3 tbsp adobo seasoning
2 tbsp olive oil
2 large, peeled and sliced plantains
1/4 cup chicken broth
1/4 cup, chopped cilantro

Instructions

Step 1: Preheat oven to 325°F. Rub 2 lb pork shoulder with 3 tbsp adobo seasoning, coating evenly. Heat 2 tbsp olive oil in an oven-safe skillet over medium heat and sear pork for 3 minutes per side until browned.
Step 2: Transfer skillet to oven and roast for 2 hours until pork is tender and falling off the bone.
Step 3: While pork roasts, heat remaining 2 tbsp olive oil in a separate skillet over medium heat. Add 2 large plantains (peeled and sliced) and cook for 5 minutes until golden, then add 1/4 cup chicken broth and simmer for 5 minutes until tender.
Step 4: Remove pork from oven, let rest for 10 minutes, then shred with two forks. Stir shredded pork into plantains, then stir in 1/4 cup fresh cilantro and serve.