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.