Arepas are an 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.
Smoked Pork Arepas Recipe
For the pork:
- 1 Boston butt pork shoulder
- 9 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 3 tbsp ground cumin
For the black bean spread:
- 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
For the arepas:
- 2 1/2 cups pre-cooked white corn meal
- 2 1/2 cups warm water
- 2 tsp salt
- 1 avocado
- queso fresco
- 2 limes
Purchase Items in this Recipe
Preheat your Yoder Smokers YS640 pellet grill to 250ºF. 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/350ºF). 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.