Arepa Pernil Recipe

Marinate the pork

Pat pork shoulder dry. In a bowl combine minced garlic, orange juice, lime juice, olive oil, cumin, oregano, smoked paprika, salt and black pepper. Rub the mixture all over the pork, massaging into any crevices. Cover and refrigerate at least 4 hours or preferably overnight.

Roast

Preheat oven to 325°F (165°C). Place marinated pork in a roasting pan, fat side up. Pour any remaining marinade over the meat. Roast uncovered for 2 to 2 1/2 hours, or until internal temperature reaches 195°F (90°C) and meat is very tender and easily shredded. For crisper exterior, increase oven to 425°F (220°C) for the final 15 minutes.

Shred and keep warm

Remove pork from oven and let rest 10–15 minutes. Using two forks, shred the meat into bite-sized pieces, discarding excess fat and any large bones. If desired, toss shredded pork with 1–2 tablespoons of pan juices to keep moist. Keep warm until assembly.

While pork roasts, combine tomatoes, red onion and chopped cilantro in a bowl. Dress with lime juice, olive oil, salt and pepper. Toss gently and let sit at room temperature for at least 10 minutes for flavors to meld. Taste and adjust seasoning.

Whisk together mayonnaise, lime juice, garlic powder, hot sauce (if using) and salt until smooth. Taste and adjust acidity or heat. Transfer to a squeeze bottle or small bowl for easy spreading.

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter or oil. Toast arepas 3–4 minutes per side until golden and crisp and heated through. Use remaining butter/oil as needed. Alternatively, split and warm arepas in oven at 350°F (175°C) for 8–10 minutes.

Slice open each arepa horizontally (like a pocket or simple slit) and spread about 1 tablespoon of the mayo sauce on the inside of each side. Fill with 4–6 ounces (about 1/2 cup) shredded pernil per arepa, then top with a spoonful of the tomato salad and a sprinkle of queso fresco or shredded mozzarella if using.

Serve immediately while warm. Offer extra mayo sauce and lime wedges on the side.