Pernil Tostones has been added to my list of favorite dishes to enjoy. Coming from a Latin background, both Pernil and Tostones are common staples that are enjoyed at any given time. From roasted flavorful Pork infused with latin inspired flavors to crispy fried Plantains, you will never understand how delicious these two paired together are until you try my version of this recipe from my kitchen to yours.

Pernil

Pernil is a slow cooked Pork Roast. Commonly used are either the shoulder, butt or leg that is marinated for a period of time for full flavor. It is slowly roasted to provide a tender outcome and pairs well with any of your favorite side dishes. The marinade consists of Sofrito, Adobo, Garlic, Coriander, Cumin as well as others and while there are no right and wrong ways to a perfect recipe, it’s what you choose to put in it that will make it perfect for you.

Tostones

Tostones are made from green Plantains that are prepared in a two step frying process. Peel, cut, fry, smash & fry again. While it seems like a lot of work, it really isn’t! While Plantains take on the look of an unripe traditional banana you would see in your produce isle, these are not your what you expect. They are firm and starchy and are considered savory, not sweet. Enjoy them with your favorite dipping sauces or along side your favorite dishes.

While enjoying an appetizer in a restaurant that was similar to this recipe, I wanted to take it for a spin and create my version of it and of course, better. Pernil Tostones was created adding layers of flavors that brought it all together. Smashed Avocados gives it a layer of creaminess paired with the rich flavors of the roasted Pernil. The addition of pickled Red Onions added a burst of sweetness but not too overpowering. Crumbled Queso Fresco for some tanginess and my favorite, Cilantro & Poblano Crema to take it to another level. As much as I am looking forward to making this again, I thought sharing it with you would let you experience this first hand was just as important. Enjoy!

Pernil Tostones

Crispy Tostones layered with roasted Pernil, smashed Avocado, Pickled Red Onions, crumbled Cheese and a drizzle of Cilantro & Poblano Creme. Garnished on top with fresh Cilantro and Poblanos.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, Spanish
Servings 6

Equipment

  • Roasting Pan
  • Cutting Board
  • Knife
  • Sauce Pan
  • Small Bowl

Ingredients
  

Protein

  • 4 lb Pork Shoulder Skin on or off.

Produce

  • 4 Large Green Plantains
  • 2 Large Red Onion
  • 2 Poblano Peppers
  • 2 Avocados Ripe
  • 6 Cloves of Garlic
  • 1 tbsp Minced Garlic
  • 1 cup Fresh Cilantro
  • 2 tbsp Lemon Juice May use fresh or bottled.
  • 3 tbsp Sofrito Can you fresh, frozen or bottled (can be found in Latin section of your grocery store).

Dairy

  • 1 cup Mexican Crema Can be found in latin section of dairy section.
  • 1 cup Sour Cream
  • 12 oz Queso Fresco May substitute with your favorite crumbling cheese such as blue cheese or feta.

Condiments

  • 1/4 Red Wine Vinegar
  • 1 tbsp Sugar

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt
  • 1 tbsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Dried Coriander
  • 1 tbsp Adobo
  • 1 packet Sazon Seasoning
  • 1/2 tsp Salt Plus more for Sauce
  • 1/2 tsp Black Pepper Plus more for Sauce

Oil

  • Vegetable Oil

Instructions
 

Pernil Preparation

  • Place Pork Shoulder into a Roasting Pan.
  • In a small bowl, place 3 tablespoons of Vegetable Oil, Sofrito and all of the seasonings. Stir to incorporate all the ingredients together.
  • Using a sharp knife, score the fat on the Pork Shoulder in a criss cross fashion being sure to make a deep enough slit to allow seasonings to be rubbed inside. Make deep cuts in other areas of Pork to add seasonings and Garlic Cloves.
  • Using your hands, rub the seasoning mixture all over Pork Shoulder being sure to get into the cuts and flip over and do the same. You want the flavors to absorb into those areas. Flip back over and stuff the Garlic Cloves into the deep cuts. Cover with lid or Foil and place in refrigerator overnight. The longer it marinades, the better the flavor.

Pernil Roasting Directions

  • Preheat oven to 350℉.
  • Remove from refrigerator 1 hour before roasting to allow it to come to room temperature.
  • Roast for 3 hours or until internal temperature reads 180℉ and shreds easily with a fork. If Pork Shoulder has skin attached, raise temperature to 500℉ or broil and crisp up the fat for additional 10 minutes or so. Do not walk away and be on constant watch being careful not to burn. Cooking time will vary on the size, cut and oven used. Remove and cover until ready to use.

Pickled Red Onions

  • Peel and slice Red Onions thinly.
  • In a small sauce pan, add Red Wine Vinegar, Sugar, 1/4 cup of Water and a pinch of Salt and stir.
  • Add in thinly slice Red Onion and bring up to a simmer on medium stirring periodically until Onions are tender. Remove from heat source and set aside.

Tostones

  • Cut the ends of the Green Plantains off.
  • Gently slice lengthwise from top to bottom making a slit only through the skin.
  • Using your fingers, pry open and peel the skin off the actual Plantain.
  • Cut the Plantain in half and then cut in half lengthwise to create two sections with a total of 4 section from each Plantain. If you are wanting a smaller Tostone, you can cut into 1" sections but I was looking for a bit longer in length to hold more toppings.
  • Fill a large skillet with enough Oil to be able to fry Plantains, about a 1/3 of the way.
  • Heat Oil on medium/high until hot enough to begin first step in frying process.
  • Gently add Plantains section cut side down and fry for 3-4 pieces until golden brown, being sure to flip over midway. Remove and place on paper towel lined dish to absorb excess oil. Continue this process until all Plantain sections are done.
  • Lower cooking temperature to low until next step is completed.
  • Lay Plantain section on a cutting board. Using a rolling pin or flat surfaced item, lightly press down on it until it flattens being careful not to press too hard to cause it to separate. Set aside and continue the process until all are completed.
  • Raise the cooking temperature back up to medium/high.
  • Once oil reaches frying temperature again, add the flattened Plantain sections back into oil and fry for addition 1 minute on each side until crispy. Remove and place on paper towel lined dish again to absorb excess oil. Continue until all are completed.
  • Sprinkle with a pinch of salt.

Cilantro & Poblano Crema Sauce

  • Chop up Cilantro into very small pieces.
  • Chop up Poblano Peppers into very small pieces.
  • In a small bowl, add 1/2 of Cilantro & Poblano Peppers, Minced Garlic, 1 tablespoon of Lemon Juice and a generous pinch of Salt & Pepper. Stir to incorporate. Cover and place in refrigerator until ready to use.

Smashed Avocado (Prepare when ready to assemble Pernil Tostones)

  • Scoop out Avocado and place in bowl with remaining Lemon Juice and a generous pinch of Salt & Pepper. Using a fork, smash all ingredients together being sure to incorporate.

Pernil Tostones

  • Lay Plantains down on serving dish.
  • Place a layer of Smashed Avocado.
  • Add a layer of shredded Pernil.
  • Lay a few pieces of Pickled Red Onions on top of Pernil.
  • Drizzle Cilantro & Poblano Crema Sauce over Pickled Onions.
  • Top off with crumbled Queso Fresco or crumbled cheese of your choice.
  • Garnish with additional chopped Cilantro & Poblano Peppers.
  • Can be enjoyed alone or along side your favorite side dishes. Enjoy.
Keyword Pernil, Pork, Roast Pork Shoulder, Tostones