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1
Preheat the oven to 275 degrees F.
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2
In a small bowl mix adobo, Sazon, and pepper and set aside.
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3
Using a paring knife, make 10 to 12 slits in the pork shoulder.
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4
Then peel back fat cap but leave attached.
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5
Lift fat cap and make slits under cap.
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6
Pull cap back down and score top skin with knife.
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7
Insert smashed garlic in slits.
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8
Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan.
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9
Transfer the pan to the oven and roast for 5 hours.
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10
Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin).
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11
Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board.
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12
Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
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13
In a medium bowl, mix chopped pork and the scallions.
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14
Set pork and scallion mixture aside.
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15
Remove peel from the plantains but do not detach peel.
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16
Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside.
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17
Take 1/2 cup of pork and scallion mixture and stuff plantains.
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18
Place cut piece of plantain back on top and pull up peel.
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19
Lightly oil the peel and wrap in aluminum foil.
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20
Repeat with remaining plantains and stuffing mixture.
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21
Grill,or bake for approximately 20 minutes or until thoroughly heated.
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22
Remove plantains from grill or oven and remove foil and peel.
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23
Place plantains on a serving platter.
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24
In a small bowl, mix chopped chipotle, honey and olive oil.
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25
Drizzle over the plantains and serve.
