May 2, 2012
My co-worker Howard Reed was going out of town and had a problem. He had some plantains that would go bad while he was gone and needed to get them off of his hands. Who stepped in to help? Me, of course. Since I had plantains, I had to find a recipe and decided to go all the way Cuban with a marinated pork roast that cooked for hours in a crockpot to fall-off-the-bone tender. This is good, good stuff. Trust me.
Ingredients For pork:
- 4 to 5 lb. pork roast
- 3 garlic cloves, peeled and slivered
- 1/2 cup of orange juice
- 1/2 cup lime juice
- 1 tablespoon of dried oregano
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 white onion, sliced
Tostones:
- 3 green plantains
- 1/2 cup vegetable oil
- Salt to taste
WARNING: The meat needs to marinate overnight.
1) Trim off the fat form the roast and cut holes in the meat. Insert slivers of garlic.
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2) In a large bowl, mix together juices, spices and onions. Whisk together. Add meat to the bowl and marinate overnight.
3) Next morning, place the pork, onions and marinate in the crockpot. Set on low for 6 to 8 hours. If you can, turn once while cooking. If not, that's OK, too.
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4) When cooked, shred the meat.
5) Heat vegetable oil in a medium saute pan over medium heat.
6) Cut plantains into 1-inch segments and fry one time. Take out of oil and set on paper towels.
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7) Smash the segments with a meat mallet and re-fry for another minute. Take out of oil and sprinkle with salt.
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8) Put everything together — I also made some beans — and eat.
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How do you like to cook your plantains?
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