Roast pernil tacos with Big Banana®Sweet Plantain Rounds and sofrito.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Roasted Pork Pernil
INGREDIENTS
- 4 lb. (approx.) Boneless pork shoulder
- ¼ cup Vegetable or canola oil
- 12 cloves Garlic, minced
- ¼ cup Fresh oregano leaves
- 1 tbsp. Dried oregano
- 2 tbsp. Adobo seasoning
- 1 tbsp. Smoked paprika
- Juice of 2 lemons and 1 orange
METHOD
- Combine the spices, garlic and seasoning.
- Rub all over shoulder. Wrap in foil and bake on a sheet tray at 225f for 6 hrs.
- Shred and toss with juice from lemon and orange.
“Sofrito”
INGREDIENTS
- 1 ea. Red bell pepper
- 2 ea. Green bell pepper
- 1/2 ea. Red onion
- 8-10 cloves Garlic
- 1 bunch Cilantro
METHOD
- Place into a food processor and pulse until smooth but semi-chunky (or desired consistency).
Sweet Plantain Rounds
INGREDIENTS
- Big Banana® Sweet Plantain Rounds
METHOD
- Sauté in a little bit of oil and toss in sofrito heating through until aromatic.
Build taco with corn or flour tortilla, roast pork, plantains, and your favorite salsa
