Source: The Preppy Paleo
For the crock pot pork:
2 lb pork loin
1 yellow onion, sliced
3 cups beef broth
1 tbs. garlic powder
1 tsp. onion powder
salt and pepper, to taste
For the plantain mash:
4 brown plantains, peeled, sliced in half lengthwise
2 tbs coconut oil
1 tsp. cinnamon
pinch of allspice
pinch of salt
3-4 tablespoons canned coconut milk
Add all your pork ingredients to a crock pot and cook on low for 8-10 hours. Once your pork is done cooking, use two forks and shred it to pieces.
Now place a large skillet under medium heat and add coconut oil. Once the oil is melted and the skillet is hot, add your sliced plantains.
Sprinkle with cinnamon, allspice & salt. Cook on both sides for 4-5 minutes or until soft.
Add plantains to a food processor and puree, scraping down the sides if necessary. While the food processor is still running, pour in your coconut milk until you get a smooth plantain puree. Taste for seasoning**.
To serve, add a scoop of plantain mash to plates and top with pork. Garnish with sliced avocado and minced cilantro, if desired.
**if you're not serving the mash right away, or have some left over, I suggest adding another tbs. of coconut milk before reheating to soften it up.
