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    My Colombian Recipes » Recipes » Main Dishes » Pork » Pernil Estofado Con Mofongo (roast Pork Stuffed With Green Mashed Plantains)

    Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)

    Aug 2, 2010 · Modified: Jul 13, 2021 by Erica Dinho · 19 Comments

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    Pernil Estofado with mofongoPin

    Guest posting today and sharing her delicious recipe is Norma from “Platanos, Mangoes and Me”. Norma has a beautiful blog filled with delicious recipes. Thank you, Norma, for being here!

    ~Erica

    Mofongo: Traditional Puerto Rican dish of fried green plantains and then mashed with pork crackling, garlic and olive oil. I added chicken stock only for this recipe so as not to dry the inside of the roast.

    The Pernil and Mofongo are are usually served separately. I decided for this posting to put two Puerto Rican favorites together. I hope you will enjoy it as much as my company did.

    Pictured is a 10-12 lb. roast which I had my butcher bone, butterfly and also had the skin removed. Save the bone for future use and the skin will be used during roasting. The skin will become crispy and this is what we call “cuero” and let me tell you it is fought over once the roast is served. We stand on line for a piece!!

    Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)Pin

    Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)

    Erica Dinho
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Latin
    Servings 8 servings
    Calories 1078 kcal

    Ingredients
     

    The Roast

    • 14 cloves of garlic
    • 6 tbsp white vinegar
    • ¼ cup olive oil
    • 3 tbsp dry oregano
    • 2 teaspoons black pepper
    • ½ teaspoon salt for every pound of meat or to taste
    • 1 envelope of Sazon Goya or equivalent without achiote
    • 10 pounds pork roast

    Mofongo

    • 3 green plantains – cut in 1 inch rounds
    • 3 garlic cloves
    • ½ cup chicken broth
    • Salt and pepper to taste
    • 1 tbsp olive oil
    • ½ pound fresh pork skin (chicharron)

    Instructions
     

    Roast

    • Take the roast ingredients except the pork and blend to a paste. If it is too dry, add a little more oil and vinegar.
    • After you have rinsed and pat-dried you pork place in baking receptacle. Season well with the paste inside and out. Save some for the skin.

    Mofongo and assemble

    • Put all ingredients into your blender and pulse until it all comes together. Or use your mortar and pestle and mash together a few pieces at a time adding parts of other ingredients.
    • Place mofongo stuffing in center of butterflied roast.
    • Preheat oven to 350F.
    • Cover with skin and truss as shown below.
    • Take seasoned skin and place on top of roast.
    • Cover roast with aluminum paper and cook for 3 hours….uncover roast and baste. Cook for the remainder of time until thermometer reaches185 or when you puncture it and the juices run clear. Rule: 35 minutes at 350 F per pound of pork
    • Let rest 15 minutes and serve.

    Nutrition

    Calories: 1078kcalCarbohydrates: 25gProtein: 146gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 384mgSodium: 1003mgPotassium: 2523mgFiber: 3gSugar: 10gVitamin A: 806IUVitamin C: 16mgCalcium: 84mgIron: 5mg
    Keyword Pork recipes
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    pernil rawPin
    Pernil HornoPin
    Pernil FinishedPin

    Buen Provecho!

    More Main Dishes Recipes

    Huevos Con Champiñones (Baked Eggs With Portobello)Chicken Enchiladas (Enchiladas De Pollo)Ceviche De Camarones Y Mango (Shrimp And Mango Ceviche)Shrimp, Chorizo And Yuca HashArepas De Papa (Potato Arepas)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      August 02, 2010 at 8:11 am

      Oh my gosh. I am drooling - this looks soooooo juicy!

      Reply
    2. norma

      August 02, 2010 at 9:50 am

      Erica: Thank you for having me.

      Reply
    3. CARMEN

      August 02, 2010 at 10:33 am

      deliciosa receta seria tan amable de darme como se llama la página para visitarla

      Reply
      • Carolina

        December 27, 2021 at 5:54 am

        My Colombian Recipes

        Reply
    4. Joan Nova

      August 02, 2010 at 11:09 am

      When I saw the title of this post, I immediately thought of Norma's blog -- and when I clicked I saw it was a guest post from Norma. This ingredients come from a very traditional place in Puerto Rican cuisine but the preparation and presentation is unique to Platanos Mangoes + Me.

      Reply
    5. Baking is my Zen

      August 02, 2010 at 11:51 am

      This looks really good!

      Carmen

      Reply
    6. Faith

      August 02, 2010 at 4:53 pm

      This is such a beautiful, impressive meal! I love the plaintain stuffing!

      Reply
    7. Juliana

      August 02, 2010 at 5:36 pm

      Wow Erica, pernil with plantain? It sure looks delicious, I love pork with fruit 🙂

      Reply
    8. grace

      August 02, 2010 at 5:56 pm

      what a looker of a dish! the pork looks amazing on its own, but with that stuffing, it's absolutely irresistible!

      Reply
    9. Pilar

      August 02, 2010 at 7:38 pm

      Se ve espectacular!! Y al fin que se hace con el cuero? En que momento se le pone por encima al pernil? Gracias!!

      Reply
    10. Wizzythestick

      August 03, 2010 at 3:43 pm

      I love pernil and I love plantains. This looks amazing!

      Reply
    11. Kim

      August 03, 2010 at 3:54 pm

      That is one gorgeous piece of meat! I love it!

      Reply
    12. Jeannie

      August 03, 2010 at 8:51 pm

      This looks like a very delicious roast! I would love to stand in line for a piece of that roast too, skin and all:D

      Reply
    13. Chef E

      August 04, 2010 at 11:06 am

      OH MY Goodness! This is really cool and different, and I love plantains/mufungo since I was in Puerto Rico! I can imagine how good this is...

      Reply
    14. tasteofbeirut

      August 04, 2010 at 1:00 pm

      This roast pork is mouthwatering with that stuffing of green plantains especially!

      Reply
    15. Oysterculture

      August 05, 2010 at 8:40 am

      I never would have thought to stuff pork with plantains and now I cannot wait to try this yummy sounding recipe. Absolutely amazing.

      Reply
    16. Carla

      August 10, 2010 at 1:01 pm

      Mouthwatering and unique. I'm heading to Nora's blog now.
      Thanks.

      Reply
    17. Carla

      August 10, 2010 at 1:02 pm

      Sorry, Norma's blog.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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