Try this fried arepa with pulled pork, a traditional and delicious dish from Latin America, whether as a side or main dish, it's perfect for lunch and dinner.
2 cups PAN® Precooked White Corn Meal, for the arepas
vegetable oil, to fry the arepas
coleslaw salad, for serving
Preparation
2h
4h 15 mins
Low
For the pulled pork: Mix apple cider vinegar, vegetable broth, brown sugar, mustard, Worcestershire sauce, garlic, and onion in a bowl. Mix the meat well with the ingredients and finally, add salt, pepper, and chili flakes to taste. Mix very well and set aside.
Place the pork in a slow cooker, pour the previously mixed marinade over it and marinate for 2 hours. Cook on medium-high for 4 to 5 hours or in the oven at 150 °C for 4 to 5 hours or until the meat is tender. Remove from the oven and set aside.
Shred the meat and mix it with the barbecue sauce. Set aside.
For the arepa dough: Pour water, salt, and P.A.N. precooked white corn flour into a bowl gradually, mix for 2 minutes or until a smooth dough is obtained and let it rest for 5 minutes.
For the preparation of the arepas: Divide the dough into 8 to 10 equal portions, shape the dough into balls with your hands, and flatten with your palms until forming discs 10 to 12 cm in diameter. Make a small hole in the middle of the arepa.
Heat enough oil in a pan and fry the arepas until golden brown.
Cut the arepas to introduce the meat inside, fill them with pulled pork and a portion of salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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