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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Colombian Pulled Pork Arepas


This pulled pork is next level. Pork shoulder gets rubbed with cumin, paprika, and achiote, then simmered in a slow cooker with onion, garlic, green onions, and dark beer. I used a nice locally brewed porter from my friends at the Urban Growler in Saint Paul. The pork will take about 6 hours in your slow cooker. Once the pork is finished, transfer everything from the slow to a large saucepan. Since there is all of this pork/beer broth left, we are going to cook it all off; not wasting a bit of flavor. Once all of the liquid has evaporated, your pork is ready. I stuffed some of the pork into arepas with avocado, pickled onion, and cilantro.

Prep Time

10 mins

Cook Time

6 hrs 30 mins

Ingredients

  • 1 tbsp ground cumin
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp ground achiote
  • 1 tsp black pepper
  • 1 small onion diced
  • 6 garlic cloves minced
  • 5 green onions chopped
  • 1 1/2 cups dark beer
  • 4 lbs pork shoulder

Arepas

  • 1 cup masarepa flour
  • 1 cup warm water
  • 1 pinch salt
  • vegetable oil for frying

Toppings

  • pickled onion
  • avocado mashed
  • cilantro chopped

Instructions

  1. Make a bed of onions in the bottom of a slow cooker. Layer with green onions and garlic. Pour in the beer.
  2. Mix together all of the spices.
  3. Rub the pork shoulder with the spice rub.
  4. Place in the slow cooker and cover.
  5. Slow cook for 6 hours until the pork falls apart.
  6. Place all of the contents in the slow cooker in a large saucepan over medium high heat.
  7. Cook down until all of the liquid has evaporated.
  8. Mix together the masarepa flour, salt, and warm water. Let sit for 5 minutes.
  9. Mix in more warm water ass needed to form a dough.
  10. Split into balls.
  11. Place a dough ball on a plastic wrapped tortilla press.
  12. Press until it is between 1/4” – 1/2” thick.
  13. Pour 1/4” deep of cooking oil in a sauté pan and heat over medium high heat. Add in an arepa. Turn down the heat to medium.
  14. Cook for 6 minutes a side until golden brown and crispy.

And as always have a chilled day from the Viking

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