Pernil Arepas with Cilantro Sauce

Ingredients

• For the Pernil (Shredded Roast Pork):
• 1 lb cooked pernil (slow-roasted pork), shredded 🥩
• 1 tbsp olive oil
• 0.5 small onion, diced
• 2 cloves garlic, minced
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.25 tsp black pepper
• 0.25 cup orange juice 🍊
• 0.25 cup fresh cilantro, chopped 🌿
• For the Arepas:
• 2 cups pre-cooked cornmeal (*masarepa*, like PAN brand)
• 2 ½ cups warm water
• 1 tsp salt
• 1 tbsp butter or oil (for cooking)
• For the Cilantro Sauce:
• 0.5 cup Greek yogurt or sour cream
• 0.25 cup fresh cilantro, chopped 🌿
• Juice of 1 lime 🍋
• 1 clove garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 11️⃣ Prepare the Pernil Filling
2. 2Heat olive oil in a pan over medium heat.
3. 3Sauté onions and garlic for 3 minutes until soft.
4. 4Add shredded pernil, cumin, paprika, oregano, black pepper, and orange juice.
5. 5Stir well and cook for 5 minutes, allowing flavors to meld.
6. 6Remove from heat and mix in fresh cilantro.
7. 72️⃣ Make the Arepas
8. 8In a large bowl, mix *masarepa*, warm water, and salt until a dough forms. Let rest for 5 minutes.
9. 9Divide into 6 equal balls and flatten into ½-inch thick discs.
10. 10Heat butter or oil in a skillet over medium heat and cook arepas for 4-5 minutes per side, until golden and crispy.
11. 113️⃣ Prepare the Cilantro Sauce
12. 12In a blender, combine Greek yogurt, cilantro, lime juice, garlic, salt, and black pepper. Blend until smooth.
13. 134️⃣ Assemble & Serve
14. 14Slice the cooked arepas open and fill with pernil.
15. 15Drizzle with cilantro sauce and serve warm!