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Arepas with Mexican Pulled Pork

October 20, 2014 by Angela LeMoine 10 Comments

Areas with Mexican Pulled Pork | LeMoine Family Kitchen #pork #mexican #guacamole #slowcooked #pulledpork #arepa

 

I have been dying to attempt to make Arepas for a long time! I saw them on a cooking show a while back and thought now those seem easy enough and delicious!!!! Whats an arepa? Precooked corn meal, water, salt and shredded Mexican cheese formed into a patty then browned on each side. To build this amazing Mexican style sandwich, I made an incredible pulled pork with a roasted chili sauce. To go along with it, and machete extra messy, some guacamole and diced red onion. The end result was amazing!!! 

Making the areas was actually really easy! The key is that you MUST use precooked corn meal! You can find it right in the same section with the regular bagged corn meal. You need the precooked because they don’t cook for long and this is basically an instant cook. After the cook them on a griddle or frying pan you open them up and stuff them with a slow cooked pork that I tossed with a delicious roasted chili sauce! To balance it all out, a good dollop of cold guacamole and diced red onion.

The pork all on its own is fantastic!! Seasoned really simply with salt, pepper and garlic then browned on each side in a nice heavy pot. Add in some water, an onion and some Sofrito {tomato cooking base sauce found in International aisle}. Slow cooked in the oven for 4 hours until it is just falling apart tender! The sauce comes together really easily and adds incredible flavor {you will likely have some extra sauce and I’ll be making Mexican Meatloaf Muffins using it so stay tuned for that!} ! I will definitely be making this again soon!

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Arepas with Mexican Pulled Pork

Arepas with Mexican Pulled Pork

Ingredients

  • 5-6 lb pork shoulder
  • 1 large yellow onion, quartered
  • 1 cup water
  • 1/2 cup sofrito
  • 1 poblano, stem removed
  • 2 jalapeno, stem removed
  • 2 tomatoes, halved
  • 2 cans mild green chili enchilada sauce
  • 3 garlic cloves
  • cilantro
  • 1- 24 oz bag precooked white cornmeal
  • 1 Tbsp salt
  • 6 cups warm water
  • 1 1/2 cups shredded Mexican cheese
  • 4 ripe avocados
  • 1 lime
  • 1 red onion, fine dice
  • salt, pepper, garlic powder
  • olive oil
  • butter

Instructions

  1. Start with the pork since thats going to take a while to cook. Preheat your oven to 300 degrees.
  2. Season the pork all around with salt, pepper and garlic powder.
  3. Heat an oven safe large heavy pan over medium high heat. Add enough olive oil just to coat the bottom of the pan.
  4. Brown the pork on all sides. Then add in the water, sofrito and onion into the pan and cover with the lid.
  5. Cook the pork for 4 hours.
  6. In the meantime lets make the arepas. In a large bowl mix the cornmeal, salt, and cheese until combined. Stir in the warm water until well combined. Let stand for 5 minutes.
  7. You can go ahead and make the arepas while the pork is cooking then pop them in the oven to warm before serving.
  8. Take a softball size amount of the arepa mix. Form into about a 4 inch round. Place the arepa onto a buttered griddle or frying pan and brown well on each side. Place onto a baking sheet.
  9. Now for the sauce! In a large frying pan, over medium heat, add a drizzle of olive oil. place the poblano and jalapeños into the pan. Roast on each side, set aside.
  10. Add the tomatoes and garlic to the same pan and again roast on each side.
  11. Place the chilis, tomatoes and garlic into a food processor {to remove some heat just take the seeds and ribs out of the chilis first}. Pulse a few times to begin breaking down. Add in the green chili enchilada sauce, and a couple handfuls of cilantro leaves. Mix until smooth. Season with salt and pepper to taste.
  12. The guacamole is really basic. Mash the avocados in a bowl. Stir in the lime juice, some salt, garlic powder and chopped cilantro. Cover with plastic wrap and refrigerate.
  13. Ok all our components are ready. Lets finish it up and eat! Remove the pork from the pot and shred and be careful to get any bones out. Stir enough roasted chili sauce with the shredded pork to coat.
  14. Warm those areas in the oven the slice open. Add a good scoop of the shredded pork, some guacamole and the diced red onion.
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https://www.lemoinefamilykitchen.com/2014/10/arepas-with-mexican-pulled-pork/

Filed Under: Dinner, Pork Tagged With: arepa, chili sauce, dinner, guacamole, mexican, pork

AFFILIATE LINK DISCLOSURE: Some of the links you will see on LeMoine Family Kitchen are affiliate links, meaning that, at no cost to you, I may earn a small commission if you click through and make a purchase.
Previous Post: « Arroz Con Pollo {Chicken & Rice}
Next Post: Super Flex Silicone Oven Mitts :: Kitchen Safety »

Reader Interactions

Comments

  1. Cindy @ Hun What's for Dinner?

    October 20, 2014 at 10:56 am

    This sounds like a wonderful Mexican meal. We are big on Tex Mex flavours having lived in Texas and Tennessee.

    Reply
  2. christine

    October 20, 2014 at 11:15 am

    I love when I learn something new about food and I can honestly say I had never heard of Arepas before. Sounds amazing, I’m loving this!

    Reply
  3. Jess

    October 20, 2014 at 11:40 pm

    This looks SO delicious! YUM!

    Thanks for joining the Link Up this week!

    Reply
    • Angela LeMoine

      October 22, 2014 at 1:37 pm

      Thanks for stopping by and for hosting the link party! Such a great group of posts shared!

      Reply
  4. Michelle @ A Dish of Daily Life

    October 21, 2014 at 2:19 pm

    Looks wonderful! I love pretty much anything Mexican so this is definitely up my alley! Pinned!

    Reply
  5. Vashti Quiroz-Vega

    October 22, 2014 at 4:16 pm

    Hi Angela! Wow! Your post made me so hungry! That pulled pork and arepa looks scrumptious! Thanks for sharing. I’m going to pin it! 😀

    Reply
    • Angela LeMoine

      October 22, 2014 at 4:23 pm

      Thank you so much! That’s very kind of you! Hope you give them a try! Have a great day!

      Reply

Trackbacks

  1. Super Flex Silicone Oven Mitts :: Kitchen Safety - LeMoine Family Kitchen says:
    October 20, 2014 at 3:03 pm

    […] your hands for an extended period of time up to 450 degrees fahrenheit. {BTW whats in the pot? My Mexican Pulled Pork for the Arepas I just posted earlier […]

    Reply
  2. Mexican Meatloaf Muffins - LeMoine Family Kitchen says:
    October 21, 2014 at 10:02 pm

    […] scream Mexican. Ground chicken is is mixed with a roasted chili sauce {same sauce we used in the Arepas dish I posted yesterday}, some shredded cheddar, breadcrumb and egg. Instead of a traditional […]

    Reply
  3. 12 Mexican Inspired Recipes - LeMoine Family Kitchen says:
    April 19, 2016 at 1:07 pm

    […] Arepas with Mexican Pulled Pork  […]

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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