Monday, October 22, 2012
PaleOMG's Pork & Plantains
We recalled our favorite meal: the one in the traditional Dominican restaurant of the resort, where the tables were set in the sand and you felt like you were eating in the jungle. It was the first time either of my kids had tasted a plantain chip that didn't come out of a plastic bag. They fell in love ;)
Clearly it was time to channel the tropics and break out the plantains again. I've had Juli from PaleOMG's Easy Shredded Pork over Caramelized Mashed Plantains bookmarked for months now, and it suited our busy Monday perfectly.
This recipe is essentially a combo of two relatively similar dishes I've made in the past: basic crock pot pulled pork and a plantain mash. For the latter I used Aaron McCargo Jr's recipe from Food Network, in which I used coconut milk in lieu of heavy cream. I made both during my Whole30 a few months back, so if you're on any sort of detox or similar program this meal is a great choice!
Easy Shredded Pork over Caramelized Plantains
adapted from PaleOMG
For the crock pot pork:
2 lb pork loin
1 yellow onion, sliced
3 cups beef broth
1 tbs. garlic powder
1 tsp. onion powder
salt and pepper, to taste
For the plantain mash:
4 brown plantains, peeled, sliced in half lengthwise
2 tbs coconut oil
1 tsp. cinnamon
pinch of allspice
pinch of salt
3-4 tablespoons canned coconut milk
Add all your pork ingredients to a crock pot and cook on low for 8-10 hours. Once your pork is done cooking, use two forks and shred it to pieces.
Now place a large skillet under medium heat and add coconut oil. Once the oil is melted and the skillet is hot, add your sliced plantains.
Sprinkle with cinnamon, allspice & salt. Cook on both sides for 4-5 minutes or until soft.
Add plantains to a food processor and puree, scraping down the sides if necessary. While the food processor is still running, pour in your coconut milk until you get a smooth plantain puree. Taste for seasoning**.
To serve, add a scoop of plantain mash to plates and top with pork. Garnish with sliced avocado and minced cilantro, if desired.
**if you're not serving the mash right away, or have some left over, I suggest adding another tbs. of coconut milk before reheating to soften it up.