Yuca Dumplings Stuffed with Shredded Pork, Roasted Garlic Cream, and Criollo Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, place it on a piece of foil, drizzle with 1 tablespoon (15 ml) olive oil, wrap tightly, and roast for 35 minutes until the cloves are soft and golden.

2. 2

   While the garlic roasts, season the pork shoulder with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, cumin, and sweet paprika. Heat 1 tablespoon (15 ml) olive oil in a pot over medium-high heat and brown the pork for 6 to 8 minutes.

3. 3

   Add half of the chopped onion, the 2 minced garlic cloves, and the sofrito to the pot. Cook for 3 minutes, stirring. Add the chicken broth or water, cover, and cook over medium-low heat for 45 minutes, or until the pork is tender.

4. 4

   Remove the pork from the pot and shred it with two forks. Return the meat to the pot and cook uncovered for 5 to 7 minutes so it absorbs the juices. Stir in 2 tablespoons chopped cilantro and adjust salt and pepper. Set the filling aside.

5. 5

   Boil the yuca in plenty of water with 1/2 teaspoon salt for 25 to 30 minutes, until very tender. Drain well and remove any tough inner fibers.

6. 6

   Mash the hot yuca with the butter and milk until you have a thick, smooth dough. Add the cornstarch and mix well until the dough is manageable. Let it cool for 10 minutes.

7. 7

   To shape the dumplings, take about 1/2 cup of yuca dough, flatten it in your hand, place 2 tablespoons of the shredded pork in the center, and close it into a compact ball or oval. Repeat with the remaining dough and filling.

8. 8

   Place the dumplings on a lightly greased baking sheet using the remaining 1 tablespoon (15 ml) olive oil. Bake at 375°F (190°C) for 18 to 20 minutes, turning halfway through, until lightly golden on the outside.

9. 9

   For the roasted garlic cream, squeeze the roasted garlic cloves into a bowl and mix with the cream cheese, sour cream, 1 tablespoon lemon juice, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.

10. 10

    For the criollo slaw, combine the cabbage, carrot, remaining onion, remaining cilantro, apple cider vinegar, the remaining 1 tablespoon lemon juice, brown sugar, the remaining 1/4 teaspoon oregano, 1/4 teaspoon salt, and 1 tablespoon water in another bowl. Let rest for 10 minutes.

11. 11

    Serve the hot yuca dumplings with the roasted garlic cream spooned over or alongside, with the criollo cabbage slaw on the side.