Arepa with Mexican Carnitas — Crispy Slow-Cooked Pork on a Colombian Arepa

Slow-cooked, fall-apart carnitas pork crisped to golden perfection, piled on a warm handmade Colombian arepa with pickled onions and salsa verde. Colombia meets Mexico — and it hits different.

Ingredients

• 2 Zavor & Co gluten-free arepas
• 1 lb pork shoulder, cut into chunks
• 1 orange, juiced
• 1 tsp cumin
• 1 tsp oregano
• 3 garlic cloves
• Salt and pepper
• Quick pickled red onion and salsa verde to serve

How to Make It

1. Season pork with cumin, oregano, salt, pepper, and garlic.
2. Cook in a slow cooker with orange juice on low 6–8 hours (or pressure cooker 45 min).
3. Shred pork and crisp in a hot skillet with the cooking juices.
4. Pile onto a warm arepa.
5. Top with pickled red onion and a drizzle of salsa verde.

A Taste of Mexico

Carnitas — meaning "little meats" — are the soul of Mexican street food. Slow-braised then crisped, they bring layers of flavor that make them one of the most satisfying arepa toppings imaginable.

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