Pernil Arepas with Mango Salsa

Ingredients

• For the Pernil (Slow-Roasted Pork):
• 2 lbs pork shoulder (boneless) 🐖
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 0.5 tsp cumin
• 1 tsp garlic powder 🧄
• 0.5 cup orange juice 🍊
• 0.25 cup apple cider vinegar
• 1 cup chicken broth
• For the Arepas:
• 2 cups pre-cooked cornmeal (masarepa) 🌽
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp butter, melted
• For the Mango Salsa:
• 1 ripe mango, diced 🥭
• 0.25 cup red bell pepper, diced 🌶️
• 0.25 cup red onion, finely chopped 🧅
• 1 tbsp fresh cilantro, chopped 🌿
• Juice of 1 lime 🍋
• 0.25 tsp salt
• 0.25 tsp black pepper

Instructions

1. 11️⃣ Cook the Pernil (Slow Cooker or Oven)
2. 2Rub pork with olive oil, salt, black pepper, smoked paprika, cumin, and garlic powder.
3. 3Slow Cooker: Place pork in a slow cooker with orange juice, apple cider vinegar, and chicken broth. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until tender.
4. 4Oven: Preheat oven to 300°F (150°C). Place pork in a covered baking dish with broth, juice, and vinegar. Bake for 2.5 hours, basting occasionally.
5. 5Once cooked, shred the pork with two forks.
6. 62️⃣ Make the Arepas
7. 7In a large bowl, mix masarepa, salt, and warm water. Let rest for 5 minutes.
8. 8Add melted butter and knead until a smooth dough forms.
9. 9Divide into 8 equal portions, shape into disks ½-inch thick.
10. 10Heat a skillet over medium heat and cook each arepa for 5 minutes per side, until golden and crispy.
11. 113️⃣ Prepare the Mango Salsa
12. 12In a bowl, mix mango, red bell pepper, red onion, cilantro, lime juice, salt, and black pepper.
13. 13Stir well and let marinate for 5 minutes.
14. 144️⃣ Assemble the Arepas
15. 15Slice arepas in half and fill with shredded pernil.
16. 16Top with mango salsa.
17. 175️⃣ Serve & Enjoy!
18. 18Serve warm with extra lime wedges and a side of avocado slices!