Happy Halloween #arepalovers! 🎃 We are ending this series with this slow-cooker pulled pork arepa 😍 Hang tight because this recipe is bloody delicious! 🧛‍♀️

- TOAST-IT Original Arepas
- For the pork 🐷
3 tablespoons brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 chicken broth
1/2 cup apple cider vinegar
1/2 cup barbeque sauce
- For the slaw 🥬
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
4 cups coleslaw mix
- Barbecue Sauce

For the Pork 🐷
1. In small bowl, mix 3 tablespoons brown sugar, chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place it in the slow cooker.
2. Pour the broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
3. Shred the pork using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
For the slaw 🥬
1. In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate.

Toast your arepas on defrost setting for 5 minutes. Fill about 1/2 cup pork mixture to each arepa. Add the coleslaw. Finish with some barbecue sauce.

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