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4.07 — Votes 16 votes

Cuban-Inspired Pork Casserole

This Cuban-inspired pork casserole is loaded with flavor between the roasted plantains, bell peppers, shredded pork shoulder, and fresh mango salsa!
Prep Time15 minutes
Cook Time8 hours 30 minutes
Total Time8 hours 45 minutes
Course: Dinner
Cuisine: Caribbean
Servings: 4 - 6 servings
Author: Cassy

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

  • 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.
  • Combine 4 cups shredded pork with remaining seasonings, and taste to see if additional salt is needed.
  • Preheat oven to 400 F.
  • 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.
  • 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.
  • 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.
  •  While the casserole is baking, combine all ingredients for the mango salsa in a medium-sized bowl.
  • To serve, spoon salsa on top of individual servings of casserole.

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.

Nutrition

Calories: 701kcal | Carbohydrates: 66g | Protein: 58g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 185mg | Sodium: 1533mg | Potassium: 1938mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4476IU | Vitamin C: 208mg | Calcium: 96mg | Iron: 6mg