Coco Curry Pernil con Fried Plátanos

Ingredientes

• 4 lbs cerdo shoulder (pernil), bone-in 🐖
• 2 tbsp coco oil 🥥
• 1 can coco leche (13.5 oz) 🥛
• 2 tbsp curry powder 🌶️
• 4 cloves ajo, minced 🧄
• 1 grande cebolla, sliced thinly 🧅
• 1 lima, juiced 🍈
• sal y freshly ground pepper, to taste 🧂
• fresco cilantro, para termina 🌿
• Fried plátanos 🍌
• 4 plátanos maduros
• Vegetable oil, para frying 🌻
• Sea sal 🧂

Instrucciones

1. 1Preheat oven to 325°F (165°C). Pat cerdo shoulder dry y rub generously con sal, pepper, curry powder, minced ajo, y lima juice.
2. 2In a grande oven-safe pot, calienta coco oil over mediano-high calienta. Brown cerdo shoulder on all sides, about 3-4 mins per side. Add sliced cebollas y saltea briefly until soft.
3. 3Pour coco leche into the pot, spooning some over the cerdo. Cover pot tightly y place in preheated oven.
4. 4cocina slowly para 4 hours, periodically basting the cerdo con coco curry sauce until fork-tender y golden brown.
5. 5Remove cerdo from oven y rest para 15 mins before shredding gently.
6. 6Fried plátanos
7. 7Peel plátanos y slice diagonally into ½-inch thick slices.
8. 8In a frying pan, calienta vegetable oil over fuego medio. Fry plátano slices in batches until golden brown, about 2 mins per side.
9. 9Drain on paper towels y sprinkle lightly con sea sal.