Slow-Roasted Pork Shoulder with Mashed Plantains and Rice

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot meal featuring tender pork shoulder, savory rice, and golden caramelized plantains for a comforting Puerto Rican-inspired dinner. This Puerto Rican-inspired one-pot recipe, ready in about 190 minutes, pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 170 min Serves 6 Puerto Rican cuisine 520 cal/serving

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Ingredients

1.5 lbs pork shoulder
2 tbsp olive oil
1 medium, finely chopped onion
3 cloves, minced garlic
1 tsp cumin
1/2 tsp smoked paprika
2 cups vegetable broth
1 cup long-grain white rice
2 medium, peeled and sliced 1/2 inch thick green plantains
1/4 cup coconut milk
1/2 tsp salt

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Instructions

Step 1: Preheat oven to 325°F. Pat pork shoulder dry, then rub with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt.
Step 2: Place pork in a Dutch oven, add 1/2 cup chopped onion, and sear for 5 minutes until golden on all sides.
Step 3: Stir in 2 cups vegetable broth, cover, and bake for 2.5 hours until pork is fork-tender.
Step 4: While pork cooks, combine 1 cup rice, 2 cups vegetable broth, and 1/4 cup coconut milk in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step 5: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add plantain slices and cook for 6-8 minutes per side until golden and caramelized.
Step 6: Remove pork from pot, shred with forks, and stir into rice. Season with salt to taste. Serve topped with caramelized plantains.