Week 3 Basics: Shredded Pork, Plantains, and Red Bell Peppers
This week we are making shredded pork, roasted peppers, and plantains that will turn into 3 easy and delicious recipes!
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 45 minutes
For the Shredded Pork:
1, 5-6 pound pork shoulder
1/2 tablespoon coarse sea salt
For the Plantains:
9 green plantains
1 tablespoon extra virgin olive oil
For the Bell Peppers:
8 red bell peppers
1 tablespoon olive oil
Make the Shredded Pork:
Slow Cooker Method:
Season pork shoulder with about 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook on low for 8-10 hours, until pork easily shreds apart. Shred with two forks, removing excess fat. Store in an air-tight container.
Instant Pot Method:
Cut pork shoulder into 4-5 pieces and season with 1/2 tablespoon coarse sea salt.
Set Instant Pot to “sauté” mode and melt 1 tablespoon ghee or olive oil. Sear the pork on each side for 2-3 minutes, working in batches.
Once seared, add all pork back to pot, along with 1/2 cup of water. Put the lid on the Instant Pot, checking to make sure that the pressure valve is sealed, press the “manual” button, and then program it to cook for 90 minutes.
Once the timer goes off, you can manually release the pressure by slowly turning the pressure valve from sealed to “venting.” Remove pork from the pot and shred with two forks, removing excess fat.
Prep the Bell Peppers
Preheat the oven to 400 F. Cut 4 bell peppers into 1/2 inch squares and set the other 4 aside for later use.
Toss cut peppers with one tablespoon olive oil. Spread out onto a sheet pan and roast for 30-40 minutes, until skins are slightly blackened and wrinkled.
Prep the Plantains
Preheat oven to 400 F. Cut 6 of the plantains into 1/2 inch cubes, and set the other 3 aside for later use.
Toss cubed plantains with one tablespoon olive oil and one teaspoon sea salt. Spread out onto a sheet pan and roast for 25-30 minutes, until cubes are slightly browned.