Welcome to my Frankenstein. I’m always trying to think of something new to bring to my stomach and let me just tell you, this is a good recipe.
-1lb. pork shoulder
-Brine with 3/4 gallon water, adobo seasoning, 1 cup of salt, 1/2 cup sugar, 2 cloves garlic for 2 days
-3 green plantains
-1/2 cup sour cream
_1 tbsp. chopped oregano
-2 tbsp. hot sauce. I used Tapatio
-1 tbsp. lemon juice
-Pepper jack cheese
Sear each side of the pork at med-high heat for 3 minutes on each side. You will notice that I chopped up some onions and placed them on top of the pork. Place pork in a roasting pan at 300F degrees for 1-1/2 hours, cover with foil. The key is too cook it slow so it will pull apart.
Cook the plantains in a skillet with olive oil on medium heat until the plantains start to turn gold. Remove from heat and place inside of a food processor to puree. Cover the bottom of a pan with additional olive oil and place the pureed plantain on the bottom of a pan like a pie crust. Cook at 425F for 15 minutes.
Place pulled pork and pepperjack cheese on top of the plantain crust then put in oven for 5 minutes. Remove and add sauce and cilantro. Serve and enjoy.