Arepas with Pulled Pork and Pickled Onion

Ingredients

  • 1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise
  • 1 to 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped
  • 1/2 cup distilled white vinegar
  • 1/2 teaspoon dried oregano (preferably Mexican), crumbled
  • 1/2 teaspoon salt, or to taste

  • For pork
    • 1/2 teaspoon cumin seeds
    • 1/4 teaspoon whole allspice
    • 1/2 teaspoon black peppercorns
    • 2 tablespoons achiote (annatto) seeds
    • 6 large garlic cloves, coarsely chopped
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried oregano (preferably Mexican), crumbled
    • 1/3 cup fresh orange juice
    • 1/3 cup distilled white vinegar
    • 3 pound pork shoulder chops (3/4 inch thick)
    • 1/2 cup water

    For arepas
    • 3 cups whole milk
    • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
    • 1 1/2 cups white arepa flour
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 cup coarsely grated mozzarella (5 ounces)
    • 2 1/2 tablespoons vegetable oil

    Description

    These Hors D'oeuvres Should Be Served Warm, So Reheat The Arepas In Batches As Platters Need Replenishing.

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