Yield: 4

Cuban-Inspired Slow Cooker Lechon Asado Plantain Nachos

slow cooker lechon asado plantain nachos recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients

For the mojo pork

  • 2 -3 pound boneless pork roast, trimmed of excess fat
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/2 cup orange juice
  • 4 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup cilantro, roughly chopped
  • 1/2 - 1/4 of a medium red, white, or yellow onion, sliced very thin

For the mariquitas

  • 2 green plantains
  • 2-4 tablespoons olive oil
  • Kosher salt, if desired

For the beans

  • 1 (15 oz) can of black beans, rinsed and drained
  • 1/2 - 1 cup water
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Topping suggestions

  • 2-4 green onions, sliced
  • Freshly grated sharp cheddar cheese
  • Additional chopped cilantro
  • Chopped lettuce
  • Plain Greek yogurt (a delicious, healthier alternative to sour cream!)

Instructions

For the mojo pork

  1. Combine the lime, lemon, and oranges juices in your slow cooker. Stir in all the seasonings, including the onions, then add the pork roast. Spoon some of the sauce over the roast.
  2. Cover and cook until the meat is almost falling apart tender and can be easily shredded with a fork. This should take 5 or 6 hours on high, 8 or more on low. Use your knowledge of your own slow cooker and the meat's tenderness to decide when it's finished! Open the slow cooker to spoon sauce over the meat periodically.
  3. Once the meat is tender, shred it with two forks, stir it in the mojo sauce, and allow it to continue cooking while you prepare the beans.

For the mariquitas

  1. Preheat your oven to 400ºF.
  2. Cut the ends of the plantains then slice through the thick peel, lengthwise, with a knife. Remove and discard the peel.
  3. Slice the plantains on a diagonal to form nice, long "chips." If cutting by hand, try to make them as uniformly thin as possible. If cutting on a manodline, use the thinnest setting.
  4. Place the plantain slices in a medium bowl, then add 2 tablespoons of olive oil. Toss to coat. If all the plantain slices don't have at least a light coating of oil on both sides, add up to 2 additional tablespoons of oil. Add a light dusting of kosher salt, if desired.
  5. Place the plantain slices in a single layer on a rimmed baking sheet. If you have two sheets, you can bake all of them at the same time. If you have one rimmed baking sheet, you'll probably need to make two batches.
  6. Bake the plantains until they're golden brown and crispy, but not dark brown and burned. This should take 11-15 minutes for thin (1.5mm) slices, up to 20 minutes for thicker slices.
  7. Remove the mariquitas from the oven and allow them to cool on paper towels. Store in an airtight container once they are completely cool.

For the beans

  1. Once the pork has been shredded, or is almost tender enough to shred, combine the beans, water, additional garlic, thyme, cumin, salt, and pepper in a medium saucepan. Bring to a simmer, then cover and reduce heat to medium-low.
  2. Allow the beans to simmer, stirring occasionally, for about 15 minutes. Technically you can eat them whenever you just get too hungry, but simmering allows the flavors to mix and work their magic.
  3. If the beans are in danger of becoming dry before the pork is ready, just add a small amount of additional water.
  4. Lightly mash about half of the beans with the back of a large spoon or spatula by simply pressing down into the pot.
  5. Serve the beans with a slotted spoon to allow the extra liquid to drain out so your mariquitas don't get soggy!

For the nachos

  1. Layer the mariquitas, mojo pork, black beans, and your toppings as desired.
  2. Serve and enjoy!