Puerto Rican Mofongo

Raven Higheagle


This mofongo pairs slow roasted pork served over a plantain and bacon mash with a tangy citrus vinaigrette that hints of of the Caribbean.

Source: Chef Anthony Lamas - thelatinkitchen.com


☆☆☆☆☆ 0 votes

Serves 8
30 Min
4 Hr 35 Min


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  • 4
    semi ripe plantains, peeled and roughly chopped
  • 1/4 c
    diced spanish onion
  • 1/2 c
    smoked bacon
  • 1 tsp
    chopped garlic
  • 1 tsp
    white pepper
  • 1 Tbsp
    kosher salt
  • 1/4 lb

  • 3 lb
    pork shoulder or boston butt
  • 2
    limes (juiced)
  • 2
    oranges (juiced)
  • 2 Tbsp
    kosher salt
  • 1 pkg
    sazon seasoning mix (or achiote)
  • 1/4 c
    chopped garlic
  • 1 Tbsp
    olive oil

  • 1 Tbsp
    fresh garlic
  • 1 c
    red wine vinegar
  • 3
    limes (juiced)
  • 3
    oranges (juiced)
  • 1 tsp
    orange zest
  • 1 pkg
  • 1 Tbsp
    kosher salt
  • 1 c
    olive oil

How to Make Puerto Rican Mofongo


  1. For the Plantain Bacon Mash:

    In plain water, boil plantains until fairly soft but not mushy.
  2. In a separate pan, sauté onions and bacon until bacon is cooked through about 5 minutes).
  3. Drain the plantains and add to the bacon-onion mixture.
  4. Add all remaining ingredients and mash with potato masher. Keep warm or refrigerate to use later.
  5. For the Roasted Pork:

    In a preheated 400 degree oven, roast the pork for about 45 minutes- 1 hour.
  6. You want to achieve a golden brown crisp exterior, be careful of burning.
  7. After the pork is browned, lower oven to 225 and cover pork tightly with aluminum foil.
  8. Continue to roast for 4 hours until pork is fork tender.
  9. For Mojo de Ajo:

    Combine all ingredients except olive oil in blender.
  10. After about 10 seconds add oil slowly 1 tablespoon at a time.
  11. Chill in fridge for at least 10 minutes.
  12. Presentation:

    In a 350 oven, heat about ½ cup plantain bacon mash, ¼ cup roasted pork for 10-12 minutes or until hot.
  13. In a small bowl, add bacon plantain mash and top it with roasted pork.
  14. Drizzle Mojo de Ajo over the top.
  15. Can also be garnished with pico de gallo, green onions, or a crispy plantain chip

Printable Recipe Card

About Puerto Rican Mofongo

Main Ingredient: Pork
Regional Style: Puerto Rican
Other Tags: For Kids, Healthy

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