Wild Recipes

Carnitas Mofongo

Follow me
Latest posts by Daniel Kenworthy (see all)
0.0 from 0 votes

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.

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Like what we are creating? Buy us a coffee to say thanks!

Carnitas mofongo

Recipe by Daniel Kenworthy
0.0 from 0 votes
Course: Wild Recipes


Prep time


Cooking time


Cook Mode

Keep the screen of your device on


  • 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)


  • 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!

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Harvesting Nature – The Group

Daniel Kenworthy

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

Leave a Reply

Your email address will not be published. Required fields are marked *

    Your Cart
    Your cart is emptyReturn to Shop