Here is a another version of a copycat recipe (Adobo Carolina Shrimp, Green Banana Mofongo, Cilantro, Garlic, Coconut Broth, Greek Olive Oil) from one of our favorite local restaurants, Mr. Crisp (Check out our: Review: Mr. Crisp in Greenville, South Carolina). See the IG post and menu description below.

ADOBO ROYAL RED SHRIMP OR HERITAGE PORK BELLY

Green Banana Mofongo, Cilantro, Garlic, Coconut Broth, Hellenic Ladi Olive Oil

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Swapping Shrimp for Slow Cooker Pernil in Green Banana Mofongo

When I made the Adobo Carolina Shrimp, Green Banana Mofongo, Cilantro, Garlic, Coconut Broth recipe (one of my favorites). I loved its bright coconut broth and the classic adobo flavors, but that version leaned coastal, bright and light. This time, I wanted something with a little more depth. Instead of shrimp, I swapped in homemade pork pernil, marinated overnight and slow-cooked until fall-apart tender. Using pernil gives the dish more depth, and it works great with the mofongo and broth.

If you’re a fan of the original, this version with pernil brings a new layer. And yes, it still hits the comfort, still feels fresh and is still something I’d serve proudly.

Why This Version Works

• Rich, meaty flavor from pernil adds depth and texture that complements the coconut broth and mofongo.
• Ease & prep boost — having the pernil done ahead makes this much easier on a weeknight.
• Contrast of fresh vs hearty — creamy mofongo, bright broth, juicy pork, fresh herbs/lime make it balanced.
• Customized heat & flavor — the chipotles, adobo, and optional finish with adobo sauce let you dial it up or keep it mild.

Ingredients

Ingredients for Coconut Broth

• 1 can unsweetened lite coconut milk
• 1 cup vegetable or chicken stock
• 1 tbsp fennel seeds
• 2 tbsp all spice
• 1-inch piece of ginger, sliced
• 2-3 chipotle peppers from 12 ounce can of Chipotles in Adobo, preserve adobo sauce for shrimp
• 1 big stalk lemongrass, or 1 tbsp lemongrass paste
• Stems from cilantro
• 1/2 lime
• Sea salt

Ingredients for Green Banana Mofongo

• 3 green bananas
• 4 cloves of garlic, chopped
• 1-2 cups Pork rinds (chicharrón)
• 2 tbsp cilantro, chopped
• Vegetable oil

Ingredients for Slow Cooker Adobo Pernil (Adobo Pork)

• 2-4 lbs pork shoulder (Boston butt)
• 1-2 tbsp white vinegar
• 6 large garlic cloves, minced
• 1-2 tbsp dried oregano
• 1-2 tbsp garlic powder
• 1-2 tbsp onion powder
• 1-2 tbsp chili powder
• 1-2 tbsp cumin
• 1-2 tbsp Kosher salt
• 1-2 tsp cracked pepper
• Zest and juice of 3 limes
• Chicken stock, water and/or citrus like orange or pineapple

Instructions

Marinate the Pernil (Day Before)

1. In a small bowl, combine vinegar, garlic, oregano, garlic powder, onion powder, chili powder, cumin, salt, pepper, lime zest, and lime juice.
2. Rub this marinade all over the pork shoulder, making sure to coat every surface.
3. Cover tightly and refrigerate overnight.

How to make Slow Cooker Adobo Pernil (Adobo Pork)

• Place marinated pork shoulder and any leftover marinade into a slow cooker.
• Add enough broth, water, and citrus juice to cover the pork.
• Cook on low for 8 hours (or high for 5) until the pork is fall-apart tender.
• Shred directly in the cooker and leave the meat in its cooking juices to stay moist. Keep warm.

How to make Coconut Broth

1. Add coconut milk, vegetable broth, cloves, all spice, fennel seeds, lemongrass and chipotle peppers to a medium sauce pan. Heat over medium heat and bring to a boil, reduce to a simmer.
2. Reduce at a simmer for 10-15 minutes.
3. Strain with a fine strainer and add back to the sauce pan.
4. Squeeze a half lime and season with salt to taste. Keep warm.

How to make Green Banana Mofongo

1. Peel and slice green bananas.
2. Heat a large pan over medium heat. Add vegetable oil to cover the pan and heat until shimmering. Add green bananas and cook until bananas are browned on both sides.
3. Remove bananas to a paper towel.
4. Add garlic to a food processor and blend until minced. Add pork rinds and pulse one or two times. Add cilantro stems and green bananas and pulse until fully combined.

Plating

• Place the mofongo into a ramekin or small bowl (spray with nonstick spray) and gentle pack. Turn over the ramekin into a large, high rimmed plate. Tap the ramekin to release the mofongo.
• Pour coconut broth around the mofongo.
• Top mofongo with warm shredded pernil.
• Garnish with minced cilantro.

Did you try this meal? Let us know in the comments. Check out our other Copycat and Mr. Crisp recipes. Please consider following us on IG, X, FB, PI or TT.