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BBQ Pulled Pork & Plantain

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  • Total: 244min
    Preparation: 244min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 1/4 Cup Brown sugar
  • 1 Teaspoon Cayenne pepper
  • 3 Packs MAGGI Season Up Ginger (10 g)
  • 3 Pounds Pork shoulder, cut into 4 equal pieces
  • 1 1/2 Cups Apple Cider vinegar
  • 8 Cloves Garlic, minced
  • 3 Pimento peppers, finely chopped
  • 1 Medium Onion, finely chopped
  • 1/2 Cup Hoisin sauce
  • 2 Tablespoons Chandon Beni, finely chopped
  • 1 Tablespoon Worcestershire sauce
  • 1 Cup Barbecue sauce
  • 1/3 Cup CARNATION Full Cream Evaporated
  • 2 Pounds Plantain, peeled and cut into long thin strips
  • 1 1/2 Cups Cheddar cheese, grated

Instructions

    1. Preheat oven to 350°F (180°C) with racks in lower and upper positions. In a small bowl, combine sugar, cayenne pepper and Season Up Ginger.

    2. Place pork in a 5-quart baking dish or a large heavy-bottomed pot, rub with sugar mixture. Leave to marinate for 10 minutes.

    3. In a bowl combine vinegar, garlic, pimentos, onions, hoisin sauce, chandon beni and Worcestershire sauce.

    4. Pour mixture over pork. Cover pot, and place in oven on lower rack. Bake for 2 to 2 1/2 hours or until pork is very tender and separates easily when pulled with a fork.

    5. Transfer pork to a work surface, reserving braising liquid, with two forks, shred meat. Transfer to a large bowl, and toss with braising liquid, BBQ sauce and Evaporated Milk.

    6. Spray casserole dish with cooking spray. Spread half of plantain in dish, cover plantain with shredded pork in sauce. Place remaining plantain on pork. Sprinkle cheese on top.

    7. Bake for 35 minutes or until cheese melts.

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