Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)
The Pernil and Mofongo are are usually served separately. I decided for this posting to put two Puerto Rican favorites together. I hope you will enjoy it as much as my company did.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 cloves of garlic
- 6 tbsp white vinegar
- 1/4 cup olive oil
- 3 tbsp dry oregano
- 2 teaspoons black pepper
- 1/2 teaspoon salt for every pound of meat or to taste
- 1 envelope of Sazon Goya or equivalent without achiote
- 10 pounds pork roast
- 3 green plantains – cut in 1 inch rounds
- 3 garlic cloves
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 pound fresh pork skin (chicharron)
Instructions
- 1
Take the roast ingredients except the pork and blend to a paste. If it is too dry, add a little more oil and vinegar.
- 2
After you have rinsed and pat-dried you pork place in baking receptacle. Season well with the paste inside and out. Save some for the skin.
- 3
Put all ingredients into your blender and pulse until it all comes together. Or use your mortar and pestle and mash together a few pieces at a time adding parts of other ingredients.
- 4
Place mofongo stuffing in center of butterflied roast.
- 5
Preheat oven to 350F.
- 6
Cover with skin and truss as shown below.
- 7
Take seasoned skin and place on top of roast.
- 8
Cover roast with aluminum paper and cook for 3 hours….uncover roast and baste. Cook for the remainder of time until thermometer reaches185 or when you puncture it and the juices run clear. Rule: 35 minutes at 350 F per pound of pork
- 9
Let rest 15 minutes and serve.