Roast Pork Shoulder (Pernil) with Mofongo and Tostones

Ingredients

• For the Pernil 🐷
• 5–6 lb pork shoulder (bone-in, skin-on)
• 8 garlic cloves 🧄
• 1 tbsp oregano 🌿
• 2 tsp salt 🧂
• 1 tsp black pepper
• 1 tbsp olive oil 🫒
• 1 tbsp vinegar (white or apple cider)
• 1 tsp paprika 🌶️ (optional for color)
• For the Mofongo 🥔
• 5 green plantains 🍌
• 4 cloves garlic
• 0.5 cup chicharrón (pork rinds)
• 0.25 cup olive oil or pork fat
• Salt to taste
• For the Tostones 🍽️
• 2 green plantains
• Salt 🧂
• Oil for frying

Instructions

1. 1Marinate the Pernil (Night Before)
2. 21 Blend garlic, oregano, salt, pepper, olive oil, vinegar, and paprika.
3. 32 Cut slits into pork and rub marinade all over, pushing into slits.
4. 43 Cover and refrigerate overnight.
5. 5Roast the Pernil
6. 61 Preheat oven to 325°F (163°C).
7. 72 Place pork in a roasting pan, cover with foil. Roast for 4 hours.
8. 83 Uncover for the last 30–45 mins to crisp the skin. Let rest before slicing. 😍
9. 9Make the Mofongo
10. 101 Peel and cut plantains into chunks. Fry until golden, not too crispy.
11. 112 In a mortar (or bowl), mash garlic and salt.
12. 123 Add fried plantains and chicharrón. Mash together while drizzling with oil until chunky and slightly smooth.
13. 13Fry the Tostones
14. 141 Peel plantains, cut into thick slices, and fry until pale golden.
15. 152 Flatten each slice with a tostonera or cup.
16. 163 Fry again until crisp. Sprinkle salt.