Imagine sinking your teeth into a perfectly crafted arepa, overflowing with tender, melt-in-your-mouth slow-roasted pork, tangy pickled onions, and vibrant chimichurri sauce. This Venezuelan-inspired dish isn't just a meal—it's a culinary journey that transforms ordinary ingredients into an extraordinary feast. Whether you're a food enthusiast looking to explore international cuisines or simply craving a show-stopping dinner, these Slow Roasted Pork Arepas will transport you straight to the heart of South American comfort food.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Venezuelan
Serves: 6 servings
Ingredients
- 2 lbs pork butt
- 1 tbsp paprika
- 1 tbsp garlic powder
- Salt and pepper to taste
- 6 arepas
- 1 cup pickled onions
- 1/2 cup chimichurri sauce
Instructions
- Preheat your oven to 300°F (150°C). This low temperature is ideal for slow roasting the pork butt, allowing it to become tender and flavorful.
- Prepare the pork butt by trimming any excess fat if necessary. Pat the meat dry with paper towels to ensure a good sear.
- In a small bowl, combine the paprika, garlic powder, salt, and pepper. Mix well to create a seasoning rub.
- Rub the seasoning mixture all over the pork butt, ensuring it is evenly coated. Let it sit for about 15 minutes to allow the flavors to penetrate the meat.
- Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the pork butt on all sides until it develops a nice brown crust, about 3-4 minutes per side.
- Once the pork is seared, transfer the skillet to the preheated oven. Roast the pork butt for approximately 3 hours, or until it is fork-tender and easily shreds.
- While the pork is roasting, prepare the pickled onions. Slice one large onion thinly and place it in a bowl. In a separate bowl, mix equal parts vinegar and water, adding a pinch of salt and sugar to taste. Pour the mixture over the onions and let them sit for at least 30 minutes to pickle.
- After the pork has finished roasting, remove it from the oven and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat.
- While the pork is resting, heat the arepas according to package instructions or your preferred method until they are warm and slightly crispy on the outside.
- Once the pork has rested, shred it using two forks, discarding any large pieces of fat. Mix the shredded pork with some of the juices from the roasting pan for added flavor.
- To assemble the arepas, slice each arepa in half and fill them generously with the shredded pork. Top with pickled onions and drizzle with chimichurri sauce.
- Serve the slow roasted pork arepas warm and enjoy your delicious Venezuelan-inspired meal!
Tips
- Choose the right cut: Pork butt (or shoulder) is ideal for slow roasting due to its marbling and connective tissue that breaks down beautifully during long cooking.
- Temperature matters: Keep your oven low and slow at 300°F to ensure the meat becomes incredibly tender without drying out.
- Don't skip the sear: Browning the meat before roasting develops deep, rich flavors through the Maillard reaction.
- Resting is crucial: Allow the pork to rest after cooking so the juices redistribute, keeping the meat moist and succulent.
- Make ahead friendly: The pork can be prepared in advance and reheated, making this recipe perfect for meal prep or entertaining.
- Customize your toppings: While chimichurri and pickled onions are traditional, feel free to experiment with additional garnishes like fresh herbs or a spicy salsa.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 85mg
