Jibarito
Ingredients
The filling
-
4
cups
prepared pulled pork
The coleslaw
-
¼
cup
water
-
3
tbsp
lemon juice
-
¼
cup
avocado oil
-
1
cup
raw macadamia nuts
-
1
tsp
Dijon mustard
-
1
tsp
apple cider vinegar
-
½
tsp
garlic powder
-
½
tsp
sea salt
-
½
tsp
fish sauce
-
6
cups
coleslaw mix
The buns
-
2
pieces
green plantains
-
¼
cup
avocado oil
-
to taste
salt
Optional toppings
-
to taste
sliced pickles
-
to taste
sliced jalapeno
-
to taste
chopped cilantro
-
to taste
lime juice
Instructions
- Prepare pulled pork if not already done.
- Blend all coleslaw ingredients until smooth, then mix with coleslaw mix and refrigerate.
- Prepare plantain buns by cutting ends, scoring peels, and slicing into pieces.
- Heat avocado oil in a skillet and fry plantain pieces until browned on both sides.
- Cool plantains slightly, then flatten between parchment paper.
- Fry flattened plantains until crispy and golden.
- Assemble jibarito sliders with plantains, pulled pork, slaw, and optional toppings.
Nutrition Facts (estimated)
Servings
5-6 sliders
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
300mg
Cholesterol
60mg
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