Pernil Estofado con Mofongo (Roast Pork Stuffed with Green M

• servings: 8 servings

Ingredients

14 cloves of garlic

6 tbsp white vinegar

1/4 cup olive oil

3 tbsp dry oregano

2 teaspoons black pepper

1/2 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

1/2 cup chicken broth

Salt and pepper to taste

1 tbsp olive oil

1/2 pound fresh pork skin (chicharron)

Directions

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: 1078 kcal
• Total Fat: 41 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Cholesterol: 384 mg
• Sodium: 1003 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 146 g