Arepa La Rumbera Recipe

Marinate pork

Trim large excess fat from the pork shoulder. In a bowl combine minced garlic, orange juice, lime juice, olive oil, ground cumin, dried oregano, smoked paprika, salt and black pepper. Place pork in a resealable bag or shallow dish and pour the marinade over it. Massage to coat thoroughly, seal and refrigerate at least 2 hours, preferably overnight.

Roast pork

Preheat oven to 325°F (160°C). Remove pork from fridge 30 minutes before roasting. Place pork in a roasting pan fat-side up and pour any remaining marinade over it. Cover tightly with foil and roast for 2 to 2 1/2 hours until pork is fork-tender (internal temperature around 190°F/88°C for shreddable pork). For a crisp exterior, uncover for the last 20–30 minutes and increase oven to 400°F (200°C) until edges are browned.

Shred and season

Remove pork from oven, let rest 10 minutes. Using two forks shred pork into bite-sized pieces, mixing in pan juices. Taste and adjust salt/pepper if needed. Keep warm.

In a large bowl combine the pre-cooked cornmeal and salt. Gradually add warm water while stirring with a spoon until a loose dough forms. Add 1 tablespoon vegetable oil and knead in the bowl or on a work surface for 2–3 minutes until smooth, moist but not sticky. If dough feels dry, add water 1 tablespoon at a time; if too sticky, add a little more cornmeal.

Divide the dough into 6 equal portions (for 6 arepas). Shape each portion into a ball, then flatten gently between your palms to form discs about 4 inches (10 cm) across and about 1/2 inch (1.2 cm) thick. Smooth edges with wet fingers to prevent cracking.

Heat a large nonstick or cast-iron griddle over medium heat. Add 1 tablespoon vegetable oil or lightly brush surface. Cook arepas 5–7 minutes per side until a golden crust forms and they sound hollow when tapped. Transfer to a baking sheet. If thick and not fully cooked through, place in a 350°F (175°C) oven for 8–10 minutes to finish cooking.

Split or slice each cooked arepa horizontally about 3/4 of the way through to create a pocket, or simply slice in half like a sandwich if preferred.

Butter the inside of each arepa lightly. Fill each arepa with about 1/4 cup shredded Gouda, then a generous portion (about 1/3 cup) of the warm shredded roasted pork. Finish with another 1/4 cup Gouda so the cheese melts into the pork when heated.

To melt the cheese and finish, place stuffed arepas on a hot skillet or in a preheated oven (350°F/175°C) for 3–5 minutes until cheese softens and melts and edges crisp. Alternatively, briefly grill on the griddle with a weight on top for 1–2 minutes per side.

Remove and garnish with chopped cilantro and pickled red onions if using. Serve immediately with hot sauce or ají on the side.