2 cups arepa flour (precooked cornmeal)
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 tsp. cayenne
1 tsp. coriander
1½ tsp. cumin
½ tsp. allspice
1 tsp. dried oregano
½ tsp. black pepper
2 tsp. kosher salt
6 cloves garlic
1 medium onion, diced
Pinch red pepper flakes
2 bay leaves
1 lager beer
1 cup chicken stock
¼ cup orange juice
1 medium onion, cut in half, and then sliced thin
½ cup apple cider vinegar
1 tsp. kosher salt
1 Tbsp. sugar
4- 5 lb bone in pork shoulder, trimmed of excess fat
Lime wedges for garnish
arepas* or flour tortillas or cornbread
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups of warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, and then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½ inch thick.
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6 to 8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6 to 8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.
Combine all ingredients and let marinate atleast overnight.
Preheat oven to 300 degrees.
Coat trimmed pork shoulder with spice rub. In a cast iron pot with a little olive oil, brown pork on all sides. Transfer to platter or cutting board. Sauté onions, garlic, and a pinch of red pepper flakes in pot until sautéed and onions start to brown. Return pork to pan. Add beer, chicken stock, orange juice and bay leaves to the pot. Cover and place in oven to cook for 3 ½ - 4 hours. The pork will start to fall apart. If it doesn’t when you attempt to prod it with a couple of forks…..leave it in a little longer.
Once finished cooking, transfer pork in batches to cutting board. Pull out any bits you don’t like (i.e. any extra fat), and pull meat apart with two forks. Transfer meat to disposable tray and continue with remaining pork from pot. Once you have all the pork removed from the pot, strain the cooking liquid and season to taste. You could add a little heat or salt and pepper if it needs it. Then pour over the pulled pork.
Once you get to the game, place your tray of pulled pork covered over your preheated grill. Warm your arepas a couple minutes on each side. Top arepas with pulled pork, queso fresco, pickled onions and cilantro.