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

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

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


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


  • 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)



  • 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.


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
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