- Yield: 9 servings
Mongo’s Mofongo with Pulled Pork and Shoyu
Mofongo is an Puerto Rican dish with fried plantains as its main ingredient. Plantains are picked green and fried then mashed with salt, garlic and oil in with a mortar and pestle. It is sometimes served with shrimp, chicken, pork or some other meat. The boys at duckinapot decided our slow cooked, root beer, pork shoulder pulled pork would fit the bill just fine. We call it Mongo's Mofongo as a tribute to one of our favorite characters, Alex Karras as Mongo in 1974's "Blazing Saddles." It's a hearty dish that Mongo would enjoy. We are serving it with a Shoyu broth made with chicken broth, ginger and soy sauce. Get your Duck in the Pot!
- FOR THE SHOYU BROTH
- chicken broth - 10 cups
- soy sauce - 16 tablespoons
- fresh ginger - 8 tablespoons
- FOR THE MOFONGO
- green plantains - 9
- garlic cloves - 12 chopped
- butter - 2 ounces
- canola oil - for frying
- salt - 1/2 teaspoon
- pepper - 1/2 teaspoon
- FOR THE PULLED PORK
- pork butt (shoulder) - 3-6 pound (the leftovers can be used for bbq pork sandwiches)
- root beer - 2 cans
- sweet onions - 2
- salt - 1 teaspoon
- pepper - 1 teaspoon
- garlic powder - 1 teaspoon
For Pulled Pork
Slice two onions
In a large slow cooker add:
2 Sliced onions
3-6 pound pork shoulder (butt)
2 cans of root beer.
Cover and cook for 8-10 hours, without opening the lid during the cooking time.
Take the roast out and shred, discarding any fatty pieces.
Place the shredded pork back into the sauce that is still left in the slow cooker.
Keep the slow cooker on low until you are ready to serve Mongo's Mofongo
For the Shoyu Broth
10 cups chicken broth
16 tablespoons soy sauce
8 teaspoon ginger.
Mix all and let ginger infuse with stock for at least 20 minutes
For the Mofongo
Using a pestle and mortar grind:
12 cloves of garlic, chopped
2 ounces of butter
1/2 teaspoon salt
1/2 teaspoon pepper
Put mixture aside
Peel the green plantains and cut into 2 inch slices.
Soak the slices in salt water for 15 minutes.
Dry them completely. You don't want water in the hot oil.
Fill a large frying pan with canola oil 1 3/4 inch deep.
Fry the plantains at 350 degrees for 7 minutes on each side.
Do not let them get brown. A golden yellow is perfect.
Take the plantains out of the fryer and divide them in 8 piles.
Add one of the piles of plantains to the mortar.
Add some of the garlic butter mixture.
Mash together well while adding a couple pork rinds.
Mold the Mofongo into an igloo shape and place on the plate.
Place pulled pork around the Mofongo.
Pour some of the Shoyu sauce on the pulled pork.
Keep some of the Shoyu sauce in a bowl. Some guest might want to add more.
Serve with a side dish like salad, rice or beans.
What the Heck is Mofongo Anyway?
We hope you enjoy preparing and eating the Mongo’s Mofongo with Pulled Pork and Shoyu Sauce. We usually post a new recipe on DuckinaPot.com every week. Please share this Mongo’s Mofongo recipe with your friends and come back often.
Who are these Ducks You Speak of?
DuckinaPot was started in 2016 when the three ducks working in a small office in Southern California decided that eating a fast food lunch or ordering out from the local restaurant was just too boring, bland, monotonous and expensive. We wanted something different. So one day we decided to prepare a hearty home-made lunch at the office. We wanted to share our recipes with friends so we created DuckinaPot.com. Fast forward to today, we put together a unique and delicious meal every Wednesday. So no more leaving the office for lousy hamburgers or soggy fast food sandwiches.
We started off with simple panini sandwiches and easy tortilla wraps, then graduated to slow cooker meals. Soon after, we decided to step-it-up by developing and preparing recipes that we have never prepared, or sometimes have never eaten before.
So now you can find the ducks in our conference room every Wednesday enjoying a delicious lunch with our visitors and friends. The Ducks invite you to join us by checking out all of our recipes and giving us your feedback. We always appreciate your ideas for improvement. If you have a favorite recipe that you make, don’t hesitate to send it to us. We will be sure to give it a go. So if you decide to prepare one of the DuckinaPot recipes, please share your thoughts about it. Also, if you are ever in the area on a Wednesday, we invite you to drop by for a lunch we hope you will never forget.
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