Sofrito-Simmered Pork Shoulder with Plantains

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 one-pot recipe, ready in about 120 minutes, pairs pork shoulder, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large plantains, peeled and sliced 1/2-inch thick
• 1 cup chicken broth
• 1 cup white rice, rinsed
• 1/2 cup water
• 1 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.