Enjoy delicious homemade pork arepas with ease - our step-by-step guide makes it simple to prepare these classic Latin American favorites. Perfect for a weeknight family meal or a special occasion, these savory treats will definitely wow everyone at your table.
WHAT YOU’LL LOVE
- Carne asada and cumin rub: A trimmed Boston butt, rubbed with a thin layer of oil and a blend of Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and ground cumin, smokes at 250°F until the bark turns a mahogany color.
- Wrapped to finish: Foil-wrapping the pork and continuing until the blade bone pulls out softens it until it shreds, and tossing the pulled meat in the foil juices puts the moisture back.
- Griddled corn arepas: A dough of precooked white corn meal, warm water, and salt, mixed by hand, formed into 1/2" discs, and browned for about 5 minutes per side, makes crisp pockets with a soft interior.
- Bean spread and fresh fillings: A smooth blend of black beans, sour cream, a chipotle in adobo, and a little seasoning goes inside with mashed avocado, the pulled pork, crumbled queso fresco, and a squeeze of lime.
Smoked Pork Arepas
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Colombian
Servings
10
Prep Time
1 hour
Cook Time
5 hours 1 minute
Calories
1129
Arepas are found in many places now, but are a distinct culinary icon in Colombia. These patties are composed of cooked corn meal combined with water and salt, at their simplest, though many variations exist. In this case, we’re splitting the arepa to stuff with fillings and serve as a sandwich.
Ingredients
- 1 Boston butt pork shoulder
-
9 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 3 tbsp ground cumin
- 1 can black beans, drained, rinsed
- 3 tbsp sour cream
- 1 chipotle pepper, from a can of chipotles in adobo sauce
-
1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
salt, to taste
- 2 1/2 cups precooked white corn meal
- 2 1/2 cups warm water
-
2 tsp salt
- 1 avocado
- queso fresco
- 2 limes
For the pork:
For the black bean spread:
For the arepas:
Directions
- Preheat your Yoder Smokers YS640 pellet grill to 250°F. Trim the fat cap off the pork butt. Trim the excess tissue and silver skin from the rest of the butt. Rub all surfaces of the meat with a thin layer of oil. Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and cumin and mix well. Season all surfaces with the rub mixture.
- Smoke the pork butt until you’ve achieved a nice mahogany color on the outside, about 5 hours. Wrap with foil and continue cooking until the blade bone easily pulls out of the roast, and the meat can be pulled. Pull the meat and toss with the juices in the foil.
- To make the black bean spread, simply combine the ingredients in a food processor and process until smooth. Taste and adjust seasonings, as necessary.
- To make the arepas, combine the ingredients in a mixing bowl and mix by hand for about three minutes, until the tacky mixture is thickened. Divide the mixture into ten equal portions and roll each into a ball. It will be sticky. If it’s too sticky to roll, add just a little more of the corn meal.
- Press the balls into a flat disc, about 1/2” thick. Place in a preheated skillet, or directly on a hot grill (medium heat/350°F). Cook for about 5 minutes on each side, or until lightly browned.
- To build the sandwich, slice into the arepa from the perimeter, to create a pocket (like a pita pocket). Spread the black bean spread on one side, inside. Mash the avocado and spread a little on the opposite side. Stuff with the pulled pork. Sprinkle some queso fresco over the top. Squeeze a little lime juice over the meat.
The dough can quickly and easily be mixed by hand.
The dough is formed into small balls, then patties, before adding a little crisp on the grill.
It’s common for this step to occur on a griddle top, though the grill is a great place to add a little texture and color, as well
You options are endless, when it comes to fillings. Today we have avocado, black bean spread and smoked pork shoulder.
Recipe Note
Recipe FAQ
What is an arepa?
An arepa is a round, griddled corn cake that originated in Colombia and Venezuela. It's crisp outside and soft inside, and it's often split open and stuffed like a pita.
What kind of corn meal do I need?
Use precooked white corn meal, sold as masarepa, which is the product the recipe calls for. Regular cornmeal and masa harina behave differently and won't form the same dough.
What should the dough feel like?
After about three minutes of mixing by hand, it should be tacky and thick but still soft. If it's too sticky to roll, add a little more corn meal until it holds its shape.
How do I cook the arepas?
Press each ball into a disc about 1/2" thick and cook on a hot skillet or a 350°F grill for about 5 minutes per side, until lightly browned. The outside crisps while the inside steams soft.
How do I make the pocket?
While the arepa is still warm, slice into it from the edge with a small knife, cutting about halfway across to make a pocket, like a pita.
Why trim the fat cap from the pork butt?
Trimming the thick fat and silver skin lets the rub and smoke reach the meat, so the bark forms on the pork instead of on fat that wouldn't render.
How do I know the pork is done?
It's ready when the blade bone pulls out easily and the meat shreds with little effort, usually around 200-205°F. That's far above the 145°F USDA minimum for pork.
Why toss the pulled pork in the foil juices?
Those juices hold much of the moisture and flavor released during the wrap. Tossing the meat in them keeps it moist and seasoned.
How long does the black bean spread keep?
Covered in the refrigerator, it keeps for about 4-5 days. It also freezes well.
Can I make parts ahead?
Yes. Smoke the pork a day ahead and reheat it in its juices, wrapped in foil, in a 300°F oven. Make the spread ahead too, and cook the arepas fresh.
How should I store leftovers?
Refrigerate the pulled pork within 2 hours of cooking. It keeps for about 3-4 days. Arepas are best fresh, but they reheat in a hot skillet or toaster oven.
How indoor-friendly is this recipe?
4 out of 5. A 250°F oven cooks the rubbed pork the same way (without the smoke), and the arepas cook in a skillet.
Recipe Highlights
- Carne asada and cumin rub: Builds a deep, earthy bark.
- Smoke, then wrap: Makes the pork shreddable.
- Griddled arepas: Give a crisp pocket for the filling.
- Black bean spread and avocado: Add creamy, smoky contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.51 oz
- per serving
- Calories
- 1129
- Carbs
- 55 grams
- Protein
- 100 grams
- Fat
- 55 grams
- Sodium
- 1012 milligrams
