Venezuelan Pork And Fried Plantains Recipe

Time3h 30m

Serves4

Tender pork served with crispy fried plantains.

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Ingredients

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1
Marinate the Pork
In a bowl, combine minced garlic, cumin, oregano, salt, and black pepper. Rub this mixture all over the pork shoulder. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
2
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and drizzle with olive oil. Cover with foil and roast for about 3 hours or until the pork is tender and easily shreds with a fork.
3
Prepare the Plantains
While the pork is cooking, peel the plantains and slice them diagonally into 1-inch thick pieces.
4
Fry the Plantains
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the sliced plantains in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
5
Serve
Once the pork is cooked, shred it using two forks. Serve the tender pork alongside the crispy fried plantains.