This is my first time attempting a Puerto Rican dish and I know that mofongo normally contains fried pork chop and chicharrón so bear with me. I substituted leftover pulled pork for the fried pork chop and bacon for the chicharrón. Packed a lot of flavor into it!
Paleo and Whole 30 pulled pork mofongo
Ingredients:
~1 cup coconut oil
3 green plantains
10oz bacon (uncured nitrate free and no sugar added), diced
6 cloves garlic, minced
1 tbl. extra virgin olive oil
1 cup low sodium chicken broth
1 sweet onion, thinly sliced
2 cups leftover pulled pork (Whole 30 pulled pork recipe here)
1 tsp. dried oregano
Kosher salt
Pepper
Method:
Fill a large bowl with warm salted water. Peel plantains and cut into 1 inch thick slices on a bias. Place the plantains in the salted water while you begin prepping other ingredients. Add bacon to a large non stick skillet and cook until crispy. Remove to paper towel reserving half of the bacon fat. In the same nonstick skillet with bacon fat over medium heat add onion, season with salt and pepper and sauté. Add coconut oil to a large cast iron skillet over medium high heat. When the coconut oil is melted and hot add your plantains (you will need to do this in two batches) and cook until golden on each side (~5-8 minutes per side). Over time you may need to reduce the heat a bit on your cast iron skillet, between medium and medium high. Meanwhile when your onions have begun to caramelize add the pork to the skillet with them, seasoning with salt, pepper, and oregano. Add your cooked plantains, garlic, olive oil, salt, pepper and chicken broth to your food processor and pulse until a nice mashed consistency has formed, then pulse in bacon. Move mofongo (plantain mixture) to a dish or bowl and top with the pork/onion mixture which has now begun to crisp.
Delicious Primal Cooking 
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