Arepas with Pulled Pork, Cilantro and Lime - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Arepas with Pulled Pork, Cilantro and Lime



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    Arepas with Pulled Pork

    Arepa Dough

    • P.A.N. Precooked White Cornmeal (144 grams,1 cup + 1 Tbsp)
    • Baking powder (8 grams, 1 tsp.)
    • Kosher salt (2 grams, 1/2 tsp.)
    • Canola oil (2 grams, 1/2 tsp.)
    • Warm water (252 grams, 1 cup)

    Preparation (Makes 4 Arepa Sandwiches)

    1. Place everything in one bowl and mix with your fingertips. Mix dough, should be soft, but should be able to be formed without sticking to hands. Divide into 4 equal portions. Form each into a 3-and-1/2-inch discs, almost 1/2 inch thick.
    2. Pan fry in enough canola oil to come halfway up the sides of each arepa, about 1/4-inch. Ensure the oil is heated to 350 degrees Fahrenheit. An electric frying pan works well for this. Cook for about 2 to 3 minutes on each side or until very golden. Drain on paper towels. Let cool for 2 minutes and split in half horizonally like an English muffin. Fill with the suggested fillings below. Enjoy!


    • 1/2 Lb. cooked, shredded pork (pulled pork)
    • 3/4 Cup shredded cheddar or jack cheese
    • 1/2 Cup diced tomatoes
    • 1 Cup shredded lettuce
    • 1/4 Cup thinly sliced red onion
    • 1/4 Cup fresh cilantro leaves
    • 1/2 Cup sour cream
    • As needed lime wedges

    Lincoln Culinary Institute’s Website:

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