Mongos Mofongo with Pulled Pork and Shoyu Sauce

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner while pork butt is often less expensive than shoulder.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is typically cheaper.

Prepare pulled pork in a slow cooker by placing sliced onions at the bottom.

Add 6 lb pork shoulder to the slow cooker, season with salt and pepper, and add garlic.

Pour root beer into the slow cooker and add more sliced onions on top.

Cook on high for 6 to 8 hours.

Prepare shoyu sauce by grating 6 teaspoons of horseradish and mixing it with 10 cups of chicken broth and 20 teaspoons of soy sauce.

Peel and slice 8 green or yellow plantains into 1.5 inch pieces.

Fry the plantain slices in canola oil for about 7 minutes on each side until golden yellow.

Prepare garlic in chunks and mash it in a mortar and pestle with 2/3 stick of butter, salt, pepper, and a little olive oil.

Mix about 1/8 of the garlic mixture with 1/8 of the fried plantains and chichones.

Form the mixture into a ball and place it on the plate.

Surround the mofongo with pulled pork and drizzle with shoyu sauce, serving extra for dipping.

Cooking Techniques

Equipment Needed

Spice Level: