Pulled Pork Tostones Rellenos

I am obsessed with tostones! I first had them on our honeymoon in Puerto Rico, and ate them probably every single day there. When I learned that plantains were AIP friendly, I knew I had to learn how to make tostones. I did some research and read a bunch of different recipes and methods before coming up with these pulled pork tostones rellenos (tostones made into little cups).

First up is the pulled pork recipe.

Slow Cooker Pulled Pork

AIP Pulled Pork and Mojo

Pulled pork is good for meal prepping. It’s so easy to throw in the slow cooker, and the pork reheats really well throughout the week. Mojo (sauce) is a Cuban marinade/sauce typically made from orange juice, garlic, and spices. It’s meant to be made with sour oranges, but I’ve added apple cider vinegar to mine to add some bite. 


Pulled Pork

  • 2.5 lb pork shoulder
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 1 cup bone broth

AIP Mojo

  • 3 oranges, juiced
  • 1 lemon, juiced
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp oregano
  • 1/2 tbsp thyme
  • 1/4 tsp turmeric
  • 1/8 tsp cinnamon


  1. Whisk together mojo ingredients in a bowl. Then pour over pork shoulder. 
  2. Cook the pork on high for about 5 hours, or low for about 8 hours. The pork is ready when it can be easily shredded with a fork. Check on the pork periodically. If it needs more liquid, add some bone broth (the bone broth is otherwise not necessary). 
  3. After shredding the pork, return to the slow cooker for about 5 minutes on low or warm to soak up the remaining marinade. 


Next up are the tostones rellenos.

Tostones Rellenos

Tostones Rellenos

Tostones rellenos are seriously the greatest thing ever. They’re tostones made into little cups and filled with whatever your heart desires (usually some sort of meat, shrimp, or ceviche concoction). 

Note: Be sure to use ripe plantains for this recipe. Mine were underripe so the tostones were a bit hard to form. 


  • 2 plantains
  • cooking fat (olive oil, tallow, etc) (I used olive oil for mine)


  1. Fry plantains. If you don’t have a deep fryer, be sure to keep turning the plantains so they cook on all sides. 
  2. Crush the plantains so they’re flat like regular tostones. Then, shape them into a cup. I used a muffin pan to shape mine — I saw a couple recipes where they used a citrus juicer. 
  3. Next you can either fry the cups again or bake them for a few minutes. If baking, brush a small amount of oil inside the cups so they don’t dry out. 

I served these guys on a cabbage salad, topped with some guac and pickled radishes. It made for a really great warm weather meal!

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