Citrus Shredded Pork with Coconut Rice & Fried Plantains

Welcome to the week of tropical meals!

Today & tomorrow’s post are both along the same lines of Cuban-themed meals. This is a different post than normal. I don’t typically share a main dish & a side in the same post. But everything goes together so well that I had to include them all together!

coconut rice, shredded pork, plantains with limes overhead view

The pork is slowly cooked with oranges, limes, and spices. If you’re not a fan of pork, you can use chicken – I’ve never tried this, but I’m sure it would be fine. The coconut rice is cooked with not only coconut milk, but coconut water too! Believe it or not, the coconut flavor is not overpowering, it’s just subtle enough to add a nice sweetness. Lastly, the plantains are simply fried in oil (not the healthiest of sides…) and dusted with salt and chili powder.

side view of black bowl of coconut rice, shredded pork, and fried plantains

All together it forms a delicious tropical-like dinner!

The pork can be cooked a few different ways. You can cook it in the oven, slow cooker, or instant pot. I cook mine in the oven and it only took a little over 1 hour. Choose whichever method you have the time for!

close up view of fried plantains in a black bowl

The plantains! This was the first time I’ve cooked them and they were delicious! It may seem gross, but you’ll want to find the most rotten looking plantains at your grocery store. They won’t be rotten, just ripe, and they will be less starchy. My plantains weren’t as ripe as I would have liked so they took a while to get crispy. I even through them in the oven for a few minutes to achieve the perfect all around crispiness.

fried plantains dusted with chili powder and salt

Are you going to make Citrus Shredded Pork with Coconut Rice & Fried Plantains? Leave a comment with any questions or suggestions!

Citrus Shredded Pork with Coconut Rice & Fried Plantains

From north coast eats at https://northcoasteats.com/citrus-shredded-pork-with-coconut-rice-fried-plantains/

https://northcoasteats.com/wp-content/uploads/2019/04/pork.coconut.rice_.plantains-0132.jpg

Yield: serves 4 to 6 people

slow cooked pork, subtle sweet coconut milk rice, and smokey fried plantains.

You'll Need...

PORK
3 pound boneless pork shoulder, cut in large cubes
1 cup water
1 cup chicken broth
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
2 bay leaves
2 cloves garlic, minced
1 onion, roughly chopped
1 lime, halved and juiced
1 orange, halved and juiced
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RICE
1 1/2 cups jasmine rice
1 1/2 cups canned full-fat coconut milk, I like Thai Kitchen
3/4 cup coconut water
1/4 teaspoon salt
2 tablespoons unsweetened coconut
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PLANTAINS
3 ripe plantains, peeled and sliced thin (about 1/2 inch)
1/4 cup vegetable oil
Salt
Chili powder

Directions

PORK: Preheat oven to 325 degrees. Place all pork ingredients in a large dutch oven. Bring all ingredients to a simmer. Remove from heat and place in oven. Cook for 1 hour. Pork is done when internal temperature is 160 to 170 degrees. Let pork sit for 15 minutes. Shred pork.
RICE: Place all rice ingredients in a large saucepan over medium-high heat. Bring to a boil. Cover and reduce heat to low. Cook 25 - 30 minutes, until all the liquid is absorbed.
PLANTAINS: Heat oil in a large pan over medium heat. Oil is hot enough when plantain sizzles in oil. Place all plantains in oil. Cover and cook 5 minutes. Flip, cook additional 5 minutes. Continue cooking until brown OR preheat oven to 375 degrees and place plantains on parchment paper, cook about 5 minutes until crispy. Dust with salt and chili powder.