Mojo Pork and Tostones
I grew up in Southern California. As a recent transplant to Florida I must admit that I am missing the Mexican food available in So Cal. I have been enjoying the Cuban food that is so prevalent here, in particular mojo pork and tostone’s. This AIP compliant recipe doesn’t disappoint! The Instant Pot cooked the pork quickly, resulting in delicious, tender meat. We used a tortilla press to flatten the tostones wafter cooking. Frying them in coconut oil added great flavor. This is another great AIP dish that you can serve at your next get together.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1/4cup orange juice
  • 1/4cup lime juice
  • 5cloves garlicminced
  • 1tsp salt
  • 3pounds boneless grass fed pork shouldercut into 2-inch cubes
  • fresh cilantrochopped
  • 3 green plantains
  • 1cup coconut oilor olive or avocado oil
  1. In the insert of your Instant Pot, combine the orange juice, lime juice, garlic, and salt.
  2. Add the pork and toss to coat.
  3. Make sure the rubber seal is placed inside the lid.
  4. Set for 45 minutes at high pressure.
  5. After the 45 minutes are up, press keep warm / cancel and allow the pressure to release naturally for 10 minutes before turning the nozzle to venting and releasing any remaining pressure. Preheat the broiler.
  6. With a slotted spoon or tongs, remove the pork to a baking sheet. Set the Instant Pot to sauté and reduce the liquid for 10-15 minutes, or until thickened (you want there to be about 1 cup remaining).
  7. Pour into a heat-proof bowl and skim off some of the fat once it starts to cool and rise to the top.
  8. Meanwhile, broil the pork for 3-5 minutes per side, until crispy and browned, turning several times to get it browned on at least two of the sides. (the amount of time will depend on the heat of your broiler and distance the pork is from it)
  9. Serve with the reduced sauce, cilantro, and tostones, if desired.
  1. Peel the plantains and cut into1 inch chunks.
  2. Heat the oil in a straight sided pan and when shimmering, add the plantain chunks. Fry 5-7 minutes (don’t brown them), then remove to paper towel to drain. Let cool.
  3. Place each chunk between two sheets of parchment paper and press down with a glass or heavy object to flatten to ¼” thickness. Peel off parchment.
  4. Reheat oil adding more if needed and fry the flattened disks for a second time until golden brown and crisp.
  5. Remove to paper towel to drain and sprinkle with sea salt.
Recipe Notes

Can also be served with coconut cauli-rice