Sofrito-Simmered Pork Shoulder with Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Tender pork shoulder slow-simmered in a vibrant sofrito base with plantains, served with citrus-infused rice for a comforting Puerto Rican classic. This puerto rican-inspired one pot ready in about 120 minutes pairs cut into 1-inch cubes pork shoulder, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes pork shoulder
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1, diced green bell pepper
• 1, diced red bell pepper
• 1, diced tomato
• 1/4 cup, chopped cilantro
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large, peeled and sliced 1/2-inch thick plantains
• 1 cup chicken broth
• 1 cup, rinsed white rice
• 1/2 cup water
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs pork shoulder cubes and sear for 5 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1 large diced onion, 3 minced garlic cloves, 1/2 cup diced green bell pepper, and 1/2 cup diced red bell pepper to the pot. Sauté for 3 minutes until softened, then add 1 cup diced tomato and cook for 5 minutes until tomatoes break down.
3. Step 3: Stir in 1/4 cup chopped cilantro, 2 bay leaves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Return the seared pork to the pot, then add 1 cup chicken broth and 1/2 cup water. Bring to a simmer, cover, and cook on low for 1 hour.
4. Step 4: Add 2 large sliced plantains (peeled and cut into 1/2-inch rounds) to the pot, cover, and simmer for 25 minutes until plantains are tender and pork is very tender.
5. Step 5: While stew simmers, cook rice: In a medium saucepan, combine 1 cup rinsed white rice, 1/2 cup water, and 1 tbsp olive oil. Bring to a boil over medium heat, reduce to low, cover, and cook for 15 minutes until fluffy.