Arepa de Pernil – Slow-Roasted Pork Arepa

Slow-roasted, citrus-and-garlic marinated pork shoulder stuffed inside a crispy corn arepa. Venezuelan comfort food at its finest — the kind of meal that fills a house with incredible aromas.

Ingredients

• 2 cups masarepa
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp oil
• 2 lbs (900 g) pork shoulder
• 6 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Juice of 2 limes and 1 orange
• 2 tbsp olive oil
• Salt and black pepper to taste
• Sliced avocado and fresh salsa for serving

Step-by-Step Instructions

1. Score the pork shoulder all over. Mix garlic, cumin, oregano, paprika, citrus juices, olive oil, salt, and pepper to form a marinade. Rub all over the pork and into the cuts.
2. Cover and refrigerate for at least 4 hours — overnight gives the best flavor.
3. Preheat oven to 300°F (150°C). Place pork in a roasting dish, cover with foil, and roast 3–3.5 hours until very tender.
4. Remove foil, raise heat to 425°F (220°C), and roast 20 more minutes until crispy. Rest 15 minutes then shred with two forks.
5. Combine masarepa, warm water, salt, and oil. Knead 2 minutes, rest 5 minutes.
6. Form discs about ½ inch thick and cook on your arepa maker for 7–8 minutes per side until golden.
7. Split arepas and fill with warm shredded pernil. Top with avocado slices and fresh salsa.

Pro Tips

• Marinate overnight for maximum depth of flavor.
• The pork freezes beautifully — make a double batch and freeze half.
• Save the roasting juices to drizzle over the shredded meat before serving.
• A slow cooker works great: cook on LOW for 8 hours.