Sandy's Delightful Pulled Pork Patacon

Recipe courtesy of Arempa's

Patacones represent an iconic Venezuelan classic, standing among the nation's most beloved sandwich offerings. In many households, these versatile creations are filled with whatever meats remain from previous meals, store-bought deli varieties, or cheeseessentially any delectable ingredient you have available. The result is consistently wonderful. Dive into this irresistible recipe and bring the vibrant flavors of Venezuela to your kitchenyour taste buds will thank you!

• Level: Intermediate
• Yield: 4 to 6 servings
• Total: 11 hr
• Active: 1 hr 20 min
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 2061
  Total Fat: 164 g
  Saturated Fat: 23 g
  Carbohydrates: 86 g
  Dietary Fiber: 10 g
  Sugar: 36 g
  Protein: 77 g
  Cholesterol: 225 mg
  Sodium: 2017 mg

Special equipment:

• a deep fat-fry thermometer

Shredded Pork:

• 4-pound section pork cushion (a boneless cut sourced from the substantial muscle area of a pig's picnic shoulder)
• 1 cup Sofrito (refer to recipe below)
• 1 cup water
• 1/3 cup Worcestershire sauce
• 1/4 cup garlic powder
• 1/4 cup Italian seasoning
• 1/4 cup paprika
• 1/4 cup ground black pepper
• 2 tablespoons salt

Garlic Spread:

• 1 bunch of scallion stems
• 1 cup mayonnaise
• 1/4 cup water
• 8 garlic cloves

Fried Plantain Slices:

• Oil, for frying
• 6 plantains at varying degrees of ripeness, either yellow (tender and sugary) or green (thick and firm)

Toppings and Fillings:

• 2 cups shredded lettuce
• 2 tomatoes, sliced
• 1/2 cup ketchup
• 1 cup shredded mixed cheese

Sofrito:

• 1 bunch green onions
• 1/2 teaspoon crushed red pepper
• 7 garlic cloves
• Half yellow onion
• 2 tablespoons oil

Instructions

1. For the Shredded Pork: Dice the pork into smaller sections and transfer to a large Dutch oven. Mix in the Sofrito (see recipe below), water, Worcestershire, garlic powder, Italian seasoning, paprika, black pepper and salt. Combine everything to ensure the pork is well covered. Cover and refrigerate for a minimum of 8 hours, extending up to 2 days if desired. (Extended marinating periods yield superior resultsget ready for melt-in-your-mouth tenderness!)
2. Heat your oven to 350 degrees F. Place the lid on the Dutch oven and braise the pork until it becomes extremely soft, approximately 3 hours and 30 minutes.
3. After removing the pork from the oven, the meat will have such rich moisture and tenderness that you'll be able to break it apart using nothing more than a simple fork.
4. For the Garlic Spread: Combine the scallions, mayonnaise, water and garlic in a blender and process until smooth (then have a taste to experience the intensity of this condiment!). Store in the refrigerator for approximately 3 days.
5. For the Plantain Slices: Fill a large pot roughly halfway with oil, connect a deep fat-fry thermometer and warm to 350 degrees F. Remove the skin from plantains and slice lengthwise into two equal parts. Working in batches, submerge in the heated oil and cook until they achieve a golden hue, roughly 6 minutes. Remove each piece and press flat (I recommend using a sturdy flat plate or similar object). Put batches of the pressed plantains back into the oil for approximately one additional minute. Transfer to a plate lined with paper towels and leave aside until you're ready to servethese crispy bases are the star of the show!
6. To Assemble: Set a piece of fried/compressed plantain on your serving dish, arrange lettuce, tomatoes, cheese and shredded pork on top. Drizzle with ketchup and garlic spread and top with an additional plantain slice. Savor the wonderfully messy experience. Although you may eat with your hands, I find that using utensils helps maintain tidiness. Enjoy every flavorful bite!

Sofrito Preparation

Yield: Makes about 1 1/2 cups

1. Mince the green onions, crushed red pepper, garlic and onion using a food processor. Warm the oil in a large skillet on medium-high and saut, mixing regularly, until the onion becomes soft and see-through. Allow to cool and store in the refrigerator for approximately 1 week. This flavorful base elevates your pork to perfection!

Recipe courtesy of Daniela Pernia, Arempas Venezuelan Cuisine, Salt Lake City, Utah

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