Pernil Arepas with Cilantro Lime Sauce

Ingredients

• For the Pernil:
• 1 lb pork shoulder, slow-roasted and shredded
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 0.5 lime, juiced
• For the Arepas:
• 2 cups pre-cooked cornmeal (masarepa)
• 2 ½ cups warm water
• 0.5 tsp salt
• 1 tbsp butter, melted
• For the Cilantro Lime Sauce:
• 0.5 cup sour cream or Greek yogurt
• 0.25 cup fresh cilantro, chopped
• 0.5 lime, juiced
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt to taste

Instructions

1. 1Prepare the Pernil:
2. 2In a pan, heat olive oil over medium heat.
3. 3Add garlic, cumin, oregano, salt, and black pepper, stirring until fragrant.
4. 4Toss in the shredded pork and lime juice, mixing well. Cook for 3-4 minutes to infuse flavors.
5. 5Make the Arepas:
6. 6In a bowl, mix the cornmeal, warm water, and salt. Let sit for 5 minutes.
7. 7Knead the dough until smooth, then divide into 4 equal pieces and shape into patties.
8. 8Heat a griddle or pan over medium heat with melted butter. Cook arepas for 5-7 minutes per side until golden and crispy.
9. 9Blend the Cilantro Lime Sauce:
10. 10In a blender or food processor, combine sour cream, cilantro, lime juice, garlic, and olive oil. Blend until smooth. Season with salt.
11. 11Assemble the Arepas:
12. 12Slice open each arepa, stuff with pernil, and drizzle with cilantro lime sauce.
13. 13Serve with extra sauce on the side and fresh lime wedges.