Coconut Curry Pernil with Fried Plantains

Ingredients

• 4 lbs pork shoulder (pernil), bone-in 🐖
• 2 tbsp coconut oil 🥥
• 1 can coconut milk (13.5 oz) 🥛
• 2 tbsp curry powder 🌶️
• 4 cloves garlic, minced 🧄
• 1 large onion, sliced thinly 🧅
• 1 lime, juiced 🍈
• Salt and freshly ground pepper, to taste 🧂
• Fresh cilantro, for garnish 🌿
• Fried Plantains 🍌
• 4 ripe plantains
• Vegetable oil, for frying 🌻
• Sea salt 🧂

Instructions

1. 1Preheat oven to 325°F (165°C). Pat pork shoulder dry and rub generously with salt, pepper, curry powder, minced garlic, and lime juice.
2. 2In a large oven-safe pot, heat coconut oil over medium-high heat. Brown pork shoulder on all sides, about 3-4 mins per side. Add sliced onions and sauté briefly until soft.
3. 3Pour coconut milk into the pot, spooning some over the pork. Cover pot tightly and place in preheated oven.
4. 4Cook slowly for 4 hours, periodically basting the pork with coconut curry sauce until fork-tender and golden brown.
5. 5Remove pork from oven and rest for 15 mins before shredding gently.
6. 6Fried Plantains
7. 7Peel plantains and slice diagonally into ½-inch thick slices.
8. 8In a frying pan, heat vegetable oil over medium heat. Fry plantain slices in batches until golden brown, about 2 mins per side.
9. 9Drain on paper towels and sprinkle lightly with sea salt.