Fed & Fit

Cuban Pork Casserole

With plantains, roasted red bell pepper, and seasoned shredded pork, this Cuban Pork Casserole has the potential to become a family dinner classic. It's also the first recipe in this week's Cook Once, Eat All Week meal prep series!

Cuban Pork Casserole

I can't even begin to tell you how much I love this casserole. If you're NOT new here, you're already well-acquainted with my love of casseroles in general. I love that you can make a BIG meal in a single pot, with all the important nutrition boxes checked, and it feeds a crowd. I also love that casseroles tend to taste even better as leftovers and freeze EXCEPTIONALLY well. This cuban pork casserole has my heart because it fills all those needs …but it's also SO DIFFERENT. The flavors are in a league of their own and, if you enjoy food with depth and personality, you will love this dish.

If you're following along on our Cook Once, Eat All Week series, this casserole couldn't be easier to make after you've prepped your base components (see this post). If you're not following along on that week of meal prep OR if you're just revisiting this post because this casserole was just THAT GOOD and you need to make it again (word), we've got you covered with some from-scratch instructions below.

Either way, this dish is fresh, balanced, and delicious. Plantains are used for starch, red bell peppers for flavor + a veggie boost, and seasoned shredded pork for protein. The whole thing is baked and then topped with a fresh mango salsa for a true flavor explosion.

Insider “get dinner on the table” tip: if you don't want to make your own mango salsa (word, again), I won't tell if you grab that jar of pre-made mango salsa from the grocery store produce section!

Cook Once, Eat All Week

If you're new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 3 meal prep series:

  • Base Recipes of bulk-prepared pulled pork, plantains, and red bell peppers: click HERE!
  • Coming Soon: BBQ Pork Plantain Pizza
  • Coming Soon: Carnitas-Stuffed Peppers

Remember that if you don't want to wait to get the recipes for the rest of this series here on the blog, you can also get them in an eBook FOR FREE by clicking HERE (subscribing to my newsletter). The eBook for each week also includes shopping lists, extra reheating tips, bonus recipes, and other meal ideas. Newsletter subscribers will get the full week of Cook Once, Eat All Week content the Friday BEFORE that content is slated to publish on the blog. It's a great way to get your ducks in a row early while also taking advantage of the other free goodies we send out to newsletter subscribers.

Cuban Pork Casserole

Preparation 00:15 Cook Time 08:30 Total Time 8:45 Serves 4-6     adjust servings
1 review

 

Ingredients

For the Pork

  • 1, 3 pound pork shoulder
  • 1/2 tablespoon coarse sea salt
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

For the bell peppers

  • 4 red bell peppers, cut into 1-inch pieces
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons of lime juice (about one lime)

For the plantains

  • 1/2 teaspoon coarse sea salt
  • 3 green plantains, diced into 1/2-inch cubes
  • 1 teaspoon extra virgin olive oil

For the Mango Salsa

  • 3/4 cup mango, medium dice
  • 1 deseeded jalapeno, small dice
  • 1/2 small red onion, finely diced
  • 2 tablespoons lime juice, or juice of one lime
  • 1/4 teaspoon coarse sea salt
  • 1/4 cup chopped fresh parsley

Instructions

  1. Season pork shoulder with 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook on low for 8 hours on low, or about 6 hours on high, until pork easily shreds apart. See here for Instant Pot method.
  2. Combine 4 cups shredded pork with remaining seasonings, and taste to see if additional salt is needed.
  3. Preheat oven to 400 F.
  4. Toss bell peppers with one teaspoon olive oil. Spread out onto a sheet pan and roast for 30-40 minutes, until skins are slightly blackened and wrinkled.
  5. Toss cubed plantains with one teaspoon olive oil and 1/2 teaspoon sea salt. Spread out onto a sheet pan and roast for 30-40 minutes, until cubes are slightly browned. These can roast at the same time as the peppers if your oven has room.
  6. Once peppers and plantains have finished roasting, reduce the oven heat to 350 F. Toss the peppers in the lime juice and then spread them in an 8x8 pan, top with the plantains, and then top with the shredded pork. Bake for 30 minutes. 
  7.  While the casserole is baking, combine all ingredients for the mango salsa in a medium-sized bowl.
  8. To serve, spoon salsa on top of individual servings of casserole.

by

Recipe Notes

If following Cook Once, Eat All Week use the following ingredients:

  • 3 cups pre-cooked cubed, roasted plantains
  • 1.5 cups roasted red peppers
  • 4 cups pre-cooked shredded pork shoulder

Instructions:

  1. Preheat oven to 350 F.
  2. Toss roasted plantains with olive oil and 1/2 teaspoon salt. Spread in the bottom of an 8x8 pan.
  3. Toss roasted red peppers with lime juice and layer on top of plantains.
  4. Combine shredded pork, oregano, parsley, cumin, onion powder, garlic powder, pepper, and remaining salt in a medium sized bowl and layer on top of the peppers. Bake for 30 minutes.
  5. While the casserole is baking, combine all ingredients for the mango salsa in a medium-sized bowl.
  6. To serve, spoon salsa on top of individual servings of casserole. Store salsa and casserole separately in air-tight containers.
   

2 Responses to “Cuban Pork Casserole”

  1. #
    1
    JoAnnposted January 16, 2018 at 2:23 pm

    I have shredded pork I made earlier this week. Do you know what quantity you would use if you aren’t making the pork from scratch? 2 cups or 3 cups? Thank you

    • #
      Cassyposted January 17, 2018 at 12:11 pm

      I’d go with 3 cups, but my bias is for bigger dishes 🙂

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