Anthony Lamas' Puerto Rican Mofongo

This mofongo pairs slow roasted pork served over a plantain and bacon mash with a tangy citrus vinaigrette that hints of of the Caribbean. For a classic presentation, serve it one of our favorite products, an old school pilon


Ingredients
For the Plaintain Bacon Mash
4
semi ripe plantains, peeled and roughly chopped
1/4
cup
diced spanish onion
1/2
cup
smoked bacon
1
teaspoon
Chopped Garlic
1
teaspoon
white pepper
1
tablespoon
kosher salt
1/4
pound
butter
For the Roasted Pork
3-5
pounds
pork shoulder or Boston Butt
2
limes (juiced)
2
oranges (juiced)
2
tablespoons
kosher salt
1
packet
sazon seasoning mix (or achiote)
1/4
cup
Chopped Garlic
1
tablespoon
Olive Oil
For the Mojo de Ajo (Sour Orange Vinaigrette)
1
tablespoon
fresh garlic
1
cup
red wine vinegar
3
limes (juiced)
3
oranges (juiced)
1
teaspoon
orange zest
1
packet
sazón
1
tablespoon
kosher salt
1
cup
Olive Oil
Directions
For the Plantain Bacon Mash: In plain water, boil plantains until fairly soft but not mushy. In a separate pan, sauté onions and bacon until bacon is cooked through about 5 minutes). Drain the plantains and add to the bacon-onion mixture. Add all remaining ingredients and mash with potato masher. Keep warm or refrigerate to use later.
For the Roasted Pork: In a preheated 400 degree oven, roast the pork for about 45 minutes- 1 hour. You want to achieve a golden brown crisp exterior, be careful of burning. After the pork is browned, lower oven to 225 and cover pork tightly with aluminum foil. Continue to roast for 4 hours until pork is fork tender.
For Mojo de Ajo: Combine all ingredients except olive oil in blender. After about 10 seconds add oil slowly 1 tablespoon at a time. Chill in fridge for at least 10 minutes.
Presentation: In a 350 oven, heat about ½ cup plantain bacon mash, ¼ cup roasted pork for 10-12 minutes or until hot. In a small bowl, add bacon plantain mash and top it with roasted pork. Drizzle Mojo de Ajo over the top. Can also be garnished with pico de gallo, green onions, or a crispy plantain chip.

The base number of servings for this recipe is 8
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