⏳ Yield & Time

Yield: 1 servings

Preparation Time: 30 minutes

Cook Time: 480 minutes

Total Time: 510 minutes

🍽 Ingredients

• 500g Pork shoulder
• 1/2 cup BBQ sauce
• 1/4 cup Apple cider vinegar
• 1 tsp Smoked paprika
• To taste Salt and pepper
• 1 cup Fresh pineapple
• 1/4 cup Red onion
• 1/8 cup Cilantro
• 1 Jalapeños
• 1 Lime
• 1 cup Masa Harina
• 3/4 cup Warm water
• 1/2 tsp Salt
• 1 tbsp Oil

📖 Instructions

1. First things first: Make the pulled pork. In a large bowl, combine 2 lbs of pork shoulder, 1 cup of your favorite BBQ sauce (I love using a smoky chipotle one!), 1/2 cup of apple cider vinegar, and 1 tablespoon of smoked paprika. Mix well, ensuring that each piece of pork is generously coated. Season with salt and pepper to taste. Don't be shy with the seasoning!
2. Next, place the pork mixture in a slow cooker or Dutch oven. If using a slow cooker, cook on low for 6-8 hours or until incredibly tender. If using a Dutch oven, braise on the stovetop over low heat for about 2-3 hours, then transfer to a preheated oven at 325°F (160°C) and bake until tender, about another hour or so.
3. While the pork is cooking, let's tackle that amazing pineapple salsa! In a blender, combine 1 cup of fresh pineapple chunks, 1/2 cup of red onion (finely chopped), 1/4 cup of chopped cilantro, 2 jalapeños (seeded and minced - adjust to your spice preference!), and the juice of 1 lime. Whiz it up until you have a chunky salsa. Taste it – you might need a pinch more salt or lime juice to brighten it up.
4. Now, for the arepas! If you're using pre-made masa harina dough, just follow the package instructions. If you're making the arepas from scratch, combine 2 cups of pre-cooked masa harina, 1 3/4 cups of warm water, 1 teaspoon of salt, and 1 tablespoon of oil in a large bowl. Mix thoroughly with your hands until a soft and pliable dough forms. If the dough seems too dry, add a splash more warm water. If it's too wet, add a little more masa harina.
5. Once your dough is ready, form it into 4 equal-sized balls. On a lightly floured surface, flatten each ball into a 1/4 inch thick disc, approximately 4-5 inches in diameter. I personally find a flat, wide spatula is helpful for this, but your hands work perfectly too.
6. Heat up your griddle or frying pan over medium heat. Cook the arepas for about 2-3 minutes per side, or until golden brown and cooked through. You'll know they're done when they are firm to the touch and sound hollow when tapped.
7. Time to assemble your delicious masterpiece! Once the arepas are cooked, gently split them open (don't smush them!). Shred your slow-cooked pork and generously fill each arepa. Top with a heaping spoonful of the fresh pineapple salsa, and you're ready to savour your culinary creation!
8. Enjoy your arepas! They're incredible hot off the griddle, but also delightful at room temperature. What a flavor explosion! I typically add a dollop of sour cream or guacamole to mine, for an extra element of yumminess.

📝 Notes

• Adjust the amount of jalapeños to control the spiciness level.
• Feel free to experiment with different types of BBQ sauce.
• For a smoother salsa, blend for a longer time or remove some of the solids after blending.
• If you don't have a blender, you can finely chop all the salsa ingredients instead.
• If using a different kind of pork, adjust the cooking time accordingly, making sure it’s very tender before shredding.