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