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Braised Pork Arepas

  • 3 lbs pork shoulder, cut into cubes
  • 1 Spanish onion, sliced thin
  • 4 garlic cloves, minced
  • 1 jar Saucy Salsa Verde
  • 1/4 cup cumin
  • 1/4 cup coriander
  • 3 serrano peppers, sliced thin
  • 6 oz queso fresco
  • 1/2 bunch cilantro
  • 1/4 cup olive oil
  • 12 arepas
  • 2 limes, cut into quarters
  • Salt & pepper to taste



  1. Heat large Dutch oven or heavy-duty pot with oil. Season pork with salt, pepper, and spices and begin to brown on all sides. Remove and set aside.
  2. Add in onions and sauté until well caramelized, then pour in the salsa and add the pork back in and stir until well incorporated. Bring to a simmer then reduce the heat. Cover & simmer fir 30-45 minutes or until tender. Using a fork, shred the pork in the pot and keep warm.
  3. Toast the arepas, then top with shredded pork, quest fresco, chopped cilantro, and sliced Serrano peppers. Squeeze a little lime and serve.