Pernil estofado con mofongo- (roast pork stuffed with green mashed plantains)

Ingredients

The Roast:

• 14-16 cloves of garlic
• 6 tablespoons of white vinegar
• ¼ cup of olive oil
• 3 tablespoons of dry oregano
• 2 teaspoons of black pepper
• ½ teaspoon of salt for every pound of meat or to taste
• 1 envelope of Sason Goya or equivalent without achiote

Mofongo:

• 3 green plantains cut in 1 inch rounds fry until golden and drain
• 3 garlic cloves
• ½ cup of chicken broth
• Salt and pepper to taste
• Large splash of olive oil
• Small bag of pork crackling or ½ pound of fresh pork skin (chicharon)