Crispy Pernil Arepas with Avocado Slaw

Ingredients

• For the Arepas
• 2 cups pre-cooked white or yellow cornmeal (like PAN) 🌽
• 2 1/2 cups warm water
• 0.5 tsp salt
• 1 tbsp oil or butter for cooking
• For the Filling
• 2 cups shredded pernil or roast pork 🐖
• Optional: a splash of citrus or mojo for reheating
• For the Avocado Slaw
• 1 cup shredded cabbage or slaw mix
• 0.5 ripe avocado, mashed 🥑
• Juice of 1 lime 🍋
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: chopped cilantro or jalapeño

Instructions

1. 1Make the Arepas:
2. 2In a bowl, mix cornmeal, water, and salt until smooth. Let sit 5 minutes.
3. 3Form into 8 thick discs.
4. 4Pan-fry with a little oil on medium heat, 5–7 minutes per side until golden and crispy. Set aside.
5. 5Reheat the Pernil:
6. 6Warm pernil in a pan with a bit of citrus or broth to keep it juicy.
7. 7Make the Avocado Slaw:
8. 8Mix shredded cabbage with mashed avocado, lime juice, olive oil, salt, and pepper. Add cilantro or jalapeño if using.
9. 9Assemble the Arepas:
10. 10Slice arepas open like a pita (not all the way through).
11. 11Fill with warm pernil and top with avocado slaw.
12. 12Serve with lime wedges on the side.