Smoky Mofongo with Pork Shoulder and Mojo Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 puerto rican-inspired mexican ready in about 90 minutes blends cubed pork shoulder, olive oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 580 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

How long does Smoky Mofongo with Pork Shoulder and Mojo Sauce take to make?

Total time is about 90 minutes (30 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Mofongo with Pork Shoulder and Mojo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoky Mofongo with Pork Shoulder and Mojo Sauce?

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 Smoky Mofongo with Pork Shoulder and Mojo Sauce 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 Smoky Mofongo with Pork Shoulder and Mojo Sauce?

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.

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