Season pork well with salt and pepper. In a saucepan over high heat, add the canola oil. Once oil is hot, brown the pork on all sides, then remove it from the pot and set aside.
In the same pan add the garlic and cook until golden brown, then add the onion and cook until translucent.
Add the bay leaves and peppers and cook for 3 minutes over medium high heat. Add the recaíto, sofrito, sazon, and tomato sauce, cooking for another 3 minutes and stir well.
Add the browned pork and the chicken broth, olives, capers, cilantro, and tomatoes, reducing heat to medium low. Cook for 1 hour or until pork is tender and shreds in the sauce. Set aside to build the pastelón.
Peel the plantains and cut in one-inch slices. Add enough canola oil to cover plantains in a deep pan fryer. Temperature should reach 350° F.
Fry the sliced plantains until they are golden brown on the outside. Using a mortar, pound the plantains and add a little salt. This will be the dough for the pastelón.
In a 2-quart casserole dish, spread butter to the entire inside surface. Add half of the plantains to make an inch-thick base. Using your hand, flatten the ripe plantains to create a flat surface. Add the pork stew, sprinkle cheese and cover with remaining plantains.
Top with the remaining cheese; plate on top rack in the oven, and bake for 10 minutes at 340° F. Remove from oven and serve.