• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Jack Arepas with Pernil

    Make a big pernil that left you with a huge amount of delicious leftover roasted pork shoulder? Fear not, arepas to the rescue! These small arepas are filled to the brim with crispy pernil and mixed with pepper jack cheese for a spicy, tangy flavor that is incredibly addictive.


    Ingredients
    3
    cups
    pernil, shredded
    2 1/2
    cups
    warm water
    1/2
    teaspoon
    salt
    2
    cups
    pre-cooked yellow cornmeal
    1/4
    pound
    pepper jack cheese, diced
    1
    tablespoon
    parsley, finely chopped
    Directions
    In a sauté pan on medium-high heat add olive oil. Add pernil and cook until heated through and crispy.
    Keep on low heat until ready to plate.
    Preheat oven to 350°F.
    In a bowl add cornmeal, cheese, salt and warm water. Mix with hands until all ingredients are evenly distributed and mixed thoroughly. Form arepas into disks 1/2 inch in thickness.
    In a separate sauté pan on medium-high heat cook arepa until a crust has developed that is golden brown.
    Flip and cook.
    Once both sides of arepa are crisp, transfer to preheated oven and cook for an additional 15 minutes.
    Carefully remove arepas and allow to cool slightly before filling.
    Fill arepas with crispy pernil, garnish with chopped parsley and enjoy fresh from oven.

    The base number of servings for this recipe is 4
    OK

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