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Cuban Pork Casserole

5 from 1 reviews

This Cuban pork casserole is loaded with flavor between the roasted plantains, bell peppers, shredded pork shoulder, and fresh mango salsa!

Scale

Ingredients

For the Pork:

For the bell peppers:

For the plantains:

For the Mango Salsa:

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 8×8 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.

Notes

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

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 8×8 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.