Pulled Pig over Mashed Plantains

yield:
servings:4
prep time:20 min
cook time:9 hr 0 min
ready in:9 hr 20 min
FED
Certified Health & Fitness Specialist with a Bachelor’s degree in Exercise and Sport Science. In my free time, I put recipes, exercise advice, and some real off the wall shit on my blog. Check it out...www.FitnessInAnEvolutionaryDirection.com
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Ingredients
  • 4-5 plantains (slit lengthwise)
  • 3-4lb pork shoulder
  • Dry rub (equal parts sea salt, black pepper, paprika, and a few pinches of garlic and onion powders)
  • 1 can (~16oz) coconut water
  • Optional: Coconut oil or Red Palm Oil
Directions
  • Start the pulled pig the day before by rubbing it with generously with dry rub, covering, and refrigerating overnight.
  • The next day, put the pork shoulder into a crock pot or slow-cooker and add the coconut water. Set the heat to low and allow the pork to cook all day (~8hrs). About an hour before the pork is ready, preheat your oven to 350 degrees. Place the plantains on a baking sheet (I like to cover mine with foil to make cleanup easier) and bake for 60 min. When the plantains are done, they should have the consistency of a firm baked potato.
  • To serve, pile some mashed plantains on a dish and spoon some of the cooking liquid over them. Add a generous heap of pulled pork and dig in.
  • Remove the peels and cut the plantains into 1-2" chunks. Using a potato masher or a large spoon, mash the plantains, adding a coconut oil or red palm oil if desired.

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