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.
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.