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Ingredients
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Mojo Pork
Tostones
Method
Mojo Pork
- 1
Marinate the Pork
In a blender, combine the orange juice, lime juice, garlic cloves, cumin, oregano, salt, black pepper, and olive oil. Blend until smooth. Place the pork shoulder in a large resealable plastic bag and pour the marinade over it. Seal the bag, ensuring that the pork is coated well. Refrigerate for at least 4 hours or overnight for best flavor.
- 2
Cook the Pork
Preheat your oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Pour some of the marinade over the pork, reserving the rest. Cover the pan with aluminum foil and roast for about 3-4 hours, until the pork is tender and easily shredded with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for about 15 minutes. Shred the pork using two forks, mixing it with the reserved marinade for extra flavor.
Tostones
- 4
Prepare the Plantains
Slice the ends off the green plantains and make a cut along the length of each plantain. Carefully peel the skin off. Cut the plantains into 1-inch thick pieces.
- 5
Fry the Plantains
In a large skillet, heat oil over medium-high heat. Once hot, add the plantain pieces and fry for about 4-5 minutes or until they are lightly golden. Remove them from the oil and drain on paper towels.
- 6
Flatten and Second Fry
Using the bottom of a flat plate or a tostone press, flatten each fried plantain piece to about 1/2 inch thick. Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes until they are crispy and golden. Remove from oil, sprinkle with salt, and drain on paper towels.
