Ingredients
Scale
Pulled Pork
- 2 tablespoons vegetable oil
- 2 lbs boneless pork shoulder, cut into 2 inch cubes
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chicken broth (affiliate)
- 1 cup orange juice
Arepas
- 2 cups dehydrated cooked cornmeal
- 3 cups boiling water
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
Toppings
- 1 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- 2 cans black beans (affiliate)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (affiliate)
- 1/4 teaspoon cumin (affiliate)
- 1/2 teaspoon paprika
Instructions
- To make pulled pork, heat oil in large stockpot over medium high heat, then brown pork shoulder pieces on all sides, about 10 minutes.
- Add in onion and garlic and saute 2 more minutes.
- Pour chicken broth and orange juice over top, put lid on pot, and let simmer on low until tender, about 2 1/2 hours.
- When pork has about an hour left, start to make your cornmeal arepas.
- Preheat oven to 400 degrees.
- Add boiling water to cornmeal and salt in mixing bowl, and stir until completely combined.
- Heat 1/4 cup vegetable oil in large skillet and form cornmeal dough into patties about 3/4 inch thick and 4 inches in diameter.
- Place cornmeal patties in skillet and cook for 5 minutes on each side.
- Place on baking sheet and bake arepas in oven for 15-20 minutes.
- While arepas are in the oven, combine drained black beans with salt, cinnamon, cumin, and paprika in small saucepan and bring to a boil.
- To assemble arepas, slice patties in half and stuff with shredded pulled pork, black beans, cilantro, and queso fresco.
- Garnish with lime.
- Prep Time: 15 mins
- Cook Time: 2 hours 30 mins