Pulled Pork Arepas

DIRECTIONS:

Note: Masarepa is dehydrated cooked corn meal. It is available in the Latin section of most supermarkets in white or yellow varieties. Popular brands include Goya and P.A.N.

Adjust oven rack to middle position and preheat oven to 325°.

In a medium bowl, add masarepa, 1 cup water, oil, and salt and knead with hands until dough is formed. Take a small amount and flatten it between your palms. If edges crack, knead in more water 1 tablespoon at a time until dough is supple and smooth but not sticky. Cover and set aside for 5 minutes.

Divide dough into 4 even pieces and roll into balls. Working on a cutting board with a sheet of plastic wrap or parchment paper on top of it, flatten each ball down to a disk about 4” in diameter and 1/2” thick.

In a nonstick frying pan over medium-low heat, melt butter. Add arepas and cook, moving them around pan and rotating them occasionally, until first side is charred in spots and a dry crust has formed, about 5 minutes. Flip arepas and cook on second side until a dry crust has formed, about 5 minutes longer. Transfer to a baking sheet and bake until cooked through, about 10 minutes longer. Remove from oven, let rest 5 minutes, split, fill, and serve with spoon roast.