- 4-5 plantains (slit lengthwise)
- 3-4lb pork shoulder
- Dry rub (equal parts sea salt, black pepper, paprika, and a few pinches of garlic and onion powders)
- 1 can (~16oz) coconut water
- Optional: Coconut oil or Red Palm Oil
Start the pulled pig the day before by rubbing it with generously with dry rub, covering, and refrigerating overnight.
The next day, put the pork shoulder into a crock pot or slow-cooker and add the coconut water. Set the heat to low and allow the pork to cook all day (~8hrs). About an hour before the pork is ready, preheat your oven to 350 degrees.
Place the plantains on a baking sheet (I like to cover mine with foil to make cleanup easier) and bake for 60 min.
When the plantains are done, they should have the consistency of a firm baked potato.
Remove the peels and cut the plantains into 1-2″ chunks. Using a potato masher or a large spoon, mash the plantains, adding a coconut oil or red palm oil if desired.
To serve, pile some mashed plantains on a dish and spoon some of the cooking liquid over them. Add a generous heap of pulled pork and dig in.