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Try SavoraBBQ Pulled Pork Arepas
These BBQ Pulled Pork Arepas are a delightful fusion of American comfort food and South American flair! Tender, slow-cooked pulled pork, slathered in a tangy Kansas City-style BBQ sauce, nestled inside warm, grilled white corn arepas, and topped with a refreshing vinegar slaw. Perfect for a fun weeknight dinner or a casual weekend gathering.
Ingredients
- White corn arepas6 pieces
- Pork shoulder3 lbs
- bottle Kansas City-style BBQ sauce1
- Apple cider vinegar1/4 cup
- Sugar1 tablespoon
- Shredded cabbage4 cups
- Mayonnaise2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Olive oil1 tablespoon
- Water1 cup
- Paprika1 tablespoon
- Garlic powder1 teaspoon
- Onion powder1 teaspoon
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Learn MoreMethod
Prepare the Pulled Pork: Season the pork shoulder generously with salt, pepper, paprika, garlic powder, and onion powder. Sear on all sides in a large pot or Dutch oven with olive oil. Add water, cover, and slow-cook in the oven at 325°F (160°C) for 3-4 hours, or until the pork is easily shredded with a fork.
Shred the Pork: Remove the pork from the pot and let it cool slightly. Shred the pork using two forks, discarding any excess fat.
Sauce the Pork: Toss the shredded pork with your favorite Kansas City-style BBQ sauce. Set aside.
Make the Vinegar Slaw: In a medium bowl, whisk together the apple cider vinegar, sugar, mayonnaise, salt, and pepper. Add the shredded cabbage and toss to combine. Refrigerate for at least 15 minutes to allow the flavors to meld.
Cook the Arepas: Cook the arepas according to package directions. This usually involves grilling or pan-frying until golden brown and heated through.
Assemble the Arepas: Slice the arepas in half horizontally. Fill each arepa with a generous portion of BBQ pulled pork and top with the vinegar slaw.
Serve immediately and enjoy!
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