This is a must-make. Sticking to my Cuban roots on this one 😉
- 1 lb pork shoulder
- 1/4 lb deli ham- try to find an all natural pack of ham
- 1/2 yellow onion, sliced
- 2 tbsp pickles, minced
- 4 tbsp coconut oil
- 1/2 cup water
- 1 cup mojo marinade (broth, garlic, onion, lemon, lime, coconut oil)
- 2 tbsp mustard aoli (mustard, 2 egg yolk, coconut oil, garlic, lemon)
- 2 large plantains- a little yellow but mostly green
Cook the pork with onion and mojo marinade and 1/2 cup of water in the crockpot on low for 12 hours. You should be able to pull apart the pork and shred it with a fork in the crockpot when it’s done and it should be very juciy. Sear the ham on a pan over medium heat on both sides until browned and set aside. The plantains are the hardest part so be patient. Peel the plantains and cut down the middle so u have 4 equal pieces….heat 2 tbsp coconut oil on med-high heats and cook the plantains for 10 minutes, flipping often, until they are browned all over (not too brown). Then, you wants to smash each of the 4 pieces into flat pieces– i use my plantain smasher so get creative with a wooden spatula or something. The pieces should look like the above picture. You then want to add the other 2 tbsp of coconut oil to the pan on med-high heat, and cook these flat pieces for 5 minutes on each side.
When the plantains are done, use these as the “bread.” Put on piece down, pork on top, then the pan-seared ham, then spread the minced pickles on top, and finally drizzle some aoli on top. Then put another flat plantain on top as the top of the “bread.” You have enough for 2 sandwhiches now and will probably have leftover pork!