Carnitas Mofongo
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This is one of my favorite dishes, carnitas mofongo. It is a Puerto Rican dish consisting of fried and mashed plantains, garlic salt and chicharrones. It’s a great contrast of sweet and salty.
There are a variety of meats to pair, but I love a good, wild pig carnitas. The pig was harvested in Texas on a recent bow hunt myself and some friends went on, but the idea to make this dish came from a local Puerto Rican restaurant. Topped with avocado, salsa and my wife’s pickled onions it’s a nice change to taco night. Throw in a refreshing mojito and this meal is complete.
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Carnitas mofongo
Course: Wild Recipes4-6
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- Carnitas Ingredients
4 lbs Wild pig ham and rib meat
1tbs coarse salt
Ground black pepper
1tsp cumin
1 tbsp garlic powder
2 bay leaves
2 lemons, juiced
2 limes, juiced
1 bunch cilantro
1 can Grape fruit soda
- Mofongo ingredients**
3 plantains (green)
4 cloves garlic
1 tsp Extra virgin olive oil
1 tsp Salt
1 bag Chicharrones (plain)
Preparation
- Pre heat oven to 225°
- Season the meat and place in a 9×13 dish. Add lemon juice, lime juice, cilantro bunch and grapefruit soda to the dish. Cover the dish with aluminum foil and cook for 6-8 hrs until the meat is tender and shreds apart.
- Turn on broiler, once to temperature return shredded carnitas to oven and crisp for 5-7 min. Or until meat has a golden brown color. Let the carnitas rest for 10 min.
- Add canola oil to a pan to fry plantains. While oil is coming to temperature remove plantain husk and cut into 1/2 inch slices. Fry plantains 7 min each side until golden brown.
- Remove plantains from oil and dry in a paper towel to remove excess oil. Add extra virgin olive oil to mortar and pestle and some chopped garlic. Throw in a couple plantains and mash into a paste. You are looking for a gritty consistency, there will be more mashing. Add a couple chicharrones to the paste and mash into the plantains and garlic.
- Shape mofongo paste into a cake, then use a cup to form into a bowl shape. Top with carnitas pickled onions and your favorite hot sauce. The dish pairs well with black beans and rice. I hope you enjoy it as much as I do!
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