Slow Roasted Ancho Chile Rubbed Pork Crispy Plantains and Garlic Confit
Ingredients
- 2 ½ - 3 lbs boneless pork butt
- 1 orange
- ½ red onion, sliced
- 3 green plantains
- ½ cup Extra Virgin Olive Oil (EVOO) or lard for frying
- 16-18 garlic cloves, peeled
- ¼ cup EVOO for the garlic confit
- ½ red onion for serving
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 tsp smoked paprika
- 2 tsp Ancho chili powder
- 4 garlic cloves
- 1 tsp salt
- 2 tsp soy sauce or tamari
- ¼ cup orange juice
- ¼ cup lime juice
- 2 tbsp Extra Virgin Olive Oil (EVOO)
Instructions
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