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5 from 1 vote

slow roasted pork arepas with quick pickled onions and chimichurri

Prep Time30 minutes
Cook Time5 hours
Servings: 6 servings
Author: Taylor Ellingson

Ingredients

for the rub:

  • ¼ cup fresh lime juice
  • ¼ cup fresh orange juice
  • 8 cloves minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano
  • ½ teaspoon red pepper more or less depending upon how spicy you like it
  • 2 teaspoon sea salt
  • 2 teaspoon cumin
  • ¼ teaspoon ground cloves
  • 4 lb pork shoulder

for cooking the pork:

  • ½ cup chicken broth

for the spicy pickled onions:

  • 2 medium red onions
  • ¾ cup red vinegar
  • ¼ cup water
  • 2 tablespoon fresh lime juice
  • 2 jalapenos seeded and sliced

for the chimichurri:

  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • ½ teaspoon crushed red pepper
  • 3 cloves garlic
  • ½ cup olive oil
  • ½ teaspoon salt

for the arepas:

  • 2 cups water
  • 2 cups white cornmeal
  • ½ teaspoon salt

for topping:

  • queso fresco or feta cheese

Instructions

For the pork rub:

  • Combine all the rub ingredients in food processor and pulse until paste.
  • Rub all over entire pork shoulder, then cover and refrigerate overnight. You can keep it in a large resealable plastic bag or large tupperware.

To cook the pork:

  • Preheat oven to 325 degrees F.
  • Place pork in large baking dish, along with the juices from the rub.
  • Roast the pork for 4-5 hours, until pork is shreddable with forks.

For the spicy pickled onions:

  • In medium heatproof bowl, add onions and then add boiling water to cover.
  • Let stand 15 minutes.
  • Drain onions and rinse with cold water.
  • In small saucepan, bring remaining ingredients to simmer medium-high heat.
  • Once simmering, remove from heat.
  • Let stand 15 minutes.
  • Place onions in jars or bowl with lid, then add liquid to cover.
  • Cover and refrigerate at least 2 to 3 hours to marinate onions.
  • Onions will keep in refrigerator for 2-3 weeks.

For the chimichurri:

  • While pork is cooking, make the chimichurri by combining all ingredients in food processor and processing until texture of pesto.
  • Refrigerate until ready to use.

For the areapas:

  • Combine water, corn meal and salt in medium saucepan over medium heat.
  • Heat until it is slightly simmering, stirring often, then remove from heat.
  • Let sit 15 minutes.
  • At this point, you should be able to form it into small patties. If there is still some water, add a couple more tablespoons of cornmeal until it is a desired consistency.
  • Take ~¼ cup of dough at a time and form into a ball with your hands, and then press flat into a patty.
  • Repeat with remaining dough to make cooking the areapas easier.
  • When all patties are formed, heat ~¼ cup canola oil in large skillet over medium-high heat.
  • Add patties, working in batches.
  • Cook 6-8 minutes on each side, until they are golden brown.

To assemble:

  • Top each area patty with pork, spicy pickled onions, chimichurri, and cheese.
  • Enjoy!