Tostones with Pulled Pork

Ingredients

• For the Pulled Pork:
• 2 lbs pork shoulder or pork butt
• 1 tbsp olive oil 🫒
• 4 cloves garlic, minced 🧄
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika 🌶️
• Salt and pepper to taste 🧂
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• 0.5 cup chicken broth
• For the Tostones:
• 3 green plantains 🍌
• Vegetable oil for frying
• Salt to taste
• Optional Toppings:
• Garlic aioli or mayo-ketchup dip
• Chopped cilantro 🌿
• Lime wedges 🍋

Instructions

1. 1Make the Pulled Pork:
2. 2Rub the pork with olive oil, garlic, cumin, oregano, paprika, salt, and pepper.
3. 3In a Dutch oven or slow cooker, combine the pork with orange juice, lime juice, and chicken broth.
4. 4Cook on low for 6–8 hours or in the oven at 300°F (150°C) for 3 hours, until fork-tender.
5. 5Shred the pork using two forks and set aside.
6. 6Make the Tostones:
7. 7Peel the green plantains and slice into 1-inch rounds.
8. 8Heat oil in a pan over medium heat. Fry the slices for about 2–3 minutes per side until lightly golden.
9. 9Remove and flatten each piece using a tostonera or a flat-bottomed glass.
10. 10Return flattened plantains to the oil and fry until crispy and golden brown (about 2 more minutes per side).
11. 11Drain on paper towels and sprinkle with salt.
12. 12Assemble the Dish:
13. 13Place 3–4 tostones on each plate.
14. 14Top each one with a small mound of pulled pork.
15. 15Garnish with cilantro and a drizzle of garlic aioli or lime juice.