Recipe courtesy of Snout and Co.
Show: Eat St.
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Total:
24 hr 15 min
Prep:
1 hr
Inactive:
12 hr
Cook:
11 hr 15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Cushion Meat: 
  • 2 cups orange juice
  • 1 cup lemon juice
  • 1 cup lime juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons dried oregano
  • 3 tablespoons freshly ground pepper
  • 2 tablespoons cumin
  • 2 tablespoons packed dark brown sugar, plus more for sprinkling
  • 10 cloves garlic, minced
  • 3 pounds pork cushion meat
  • Kosher salt, for sprinkling
Tostones:
  • Canola oil, for frying
  • 24 plantains, peeled and cut into 1-inch slices 
  • Black Beans
  • Jasmine rice, cooked
  • Tomatillo-Coconut Sauce, recipe follows
Tomatillo-Coconut Sauce:
  • 2 cups tomatillos
  • 1/2 cup sweetened coconut
  • 2 tablespoons sugar 

Directions

Special equipment: Special Equipment: Cherry wood, for smoking

Tostones:

For the meat: Mix the orange juice, lemon juice, lime juice, olive oil, oregano, pepper, cumin, sugar and garlic in a large bowl. Add the pork and mix to combine. Marinate for 10 to 12 hours. 

Preheat the oven to 220 degrees F. 

Remove the pork from the marinade and place in a deep pan and seal. Reserve the marinade for later use. Roast the pork for about 6 hours. 

Drain the juices from the pan. Add the reserved marinade back into the pan and sprinkle the pork with salt and brown sugar. Raise the oven temperature to 375 degrees F. Return the pork to the oven and continue roasting, uncovered, for 12 to 15 minutes. Let cool slightly, and then pull apart the pork meat. 

For the tostones: Heat oil until very hot, and then fry the plantains until golden. Carefully remove from the oil, and then flatten with a heavy board. Return to the hot oil and fry once more for 1 to 2 minutes. 

Mix together the Black Beans and rice and top with the pork. Place the tostones in the rice and drizzle the Tomatillo-Coconut Sauce between the tostones. 

Tomatillo-Coconut Sauce:

Smoke the tomatillos with cherry wood at 220 degrees F, about 1 hour 30 minutes. Allow the tomatillos to cool, and then puree with the coconut and sugar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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