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.
Equipment
- slow cooker
- tortillas press
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
Pulled Pork
- Make a bed of onions in the bottom of a slow cooker. Layer with green onions and garlic. Pour in the beer.
- Mix together all of the spices.
- Rub the pork shoulder with the spice rub.
- Place in the slow cooker and cover.
- Slow cook for 6 hours until the pork falls apart.
- Place all of the contents in the slow cooker in a large saucepan over medium high heat.
- Cook down until all of the liquid has evaporated.
Arepas
- Mix together the masarepa flour, salt, and warm water. Let sit for 5 minutes.
- Mix in more warm water ass needed to form a dough.
- Split into balls.
- Place a dough ball on a plastic wrapped tortilla press.
- Press until it is between 1/4” - 1/2” thick.
- 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.
- Cook for 6 minutes a side until golden brown and crispy.
