Slow Roasted Ancho Chile Rubbed Pork, Crispy Plantains and Garlic Confit | Paraduxx Recipes

Ingredients

• 2 ½ - 3 lbs boneless pork butt
• 1 orange
• ½ red onion, sliced
• 3 green plantains
• ½ cup Extra Virgin Olive Oil (EVOO) or lard for frying
• 16-18 garlic cloves, peeled
• ¼ cup EVOO for the garlic confit
• ½ red onion for serving
• 1 tsp cumin seeds
• 1 cinnamon stick
• 1 tsp smoked paprika
• 2 tsp Ancho chili powder
• 4 garlic cloves
• 1 tsp salt
• 2 tsp soy sauce or tamari
• ¼ cup orange juice
• ¼ cup lime juice
• 2 tbsp Extra Virgin Olive Oil (EVOO)