Smoky Mofongo with Pork Shoulder and Mojo Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

Crispy fried plantain mash blended with garlic and pork shoulder, served with a tangy citrus-infused mojo sauce for a deeply savory Puerto Rican classic. This Mexican recipe, ready in about 90 minutes, pairs green plantains, pork shoulder, olive oil 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.

Prep: 30 min Cook: 60 min Serves 4 Puerto Rican cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place plantain chunks in a pot, cover with water, and boil for 12 minutes until fork-tender. Drain thoroughly.
  2. Step 2: Heat 3 tbsp olive oil in a skillet over medium-high heat. Add cubed pork shoulder, season with 1/2 tsp salt and 1/4 tsp cumin, and sear for 5 minutes until browned on all sides.
  3. Step 3: Pour in chicken broth, reduce heat to low, cover, and simmer for 45 minutes until pork is tender and falls apart easily.
  4. Step 4: While pork cooks, mash the drained plantains with a potato masher until smooth. Stir in minced garlic and 1/2 tsp salt, then spread onto a plate and chill for 15 minutes.
  5. Step 5: Blend lime juice, orange juice, white vinegar, 1 tbsp olive oil, and chopped cilantro in a bowl to make the mojo sauce.
  6. Step 6: Heat a nonstick skillet over medium heat. Place chilled plantain mixture into the skillet and cook for 4 minutes per side until golden and crisp, then cut into wedges.
  7. Step 7: Serve pork shoulder with plantain wedges and drizzle generously with mojo sauce.

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