Pork n' Role (BBQ Pulled Pork & Plantain Casserole)

Let's cook it
Difficulty Easy
Portions: 10
Total 187 min

Ingredients

  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Cayenne pepper
  • 3 Packets Maggi Season-Up! Ginger (10g)
  • 3 Pounds Pork Shoulder (Cut into 4 equal pieces)
  • 1 1/2 Cup Apple Cider Vinegar
  • 8 Units Garlic (minced)
  • 2 Tablespoons Pimento/ Seasoning Peppers (minced)
  • 1 Unit Onion (finely chopped)
  • 1/2 Cup Hoisin Sauce
  • 2 Tablespoons Chadon Beni (finely minced)
  • 1 Tablespoon Worcestershire Sauce
  • 1 Cup Barbecue Sauce
  • 1/3 cup CARNATION® Full Cream Evaporated Milk
  • 2 Pounds Green Plantain (peeled and cut into long thin strips)
  • 1 1/2 Cup 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.  (This can also be done in a slow cooker on low heat, overnight)
  • 4.  In a bowl combine vinegar, garlic, pimentos, onions, hoisin sauce, chandon beni and Worcestershire sauce.
  • 5.  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.
  • 6.  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.
  • 7.  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.
  • 8.  Bake for 35 minutes or until cheese melts.

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