Contexto

Origen y referencia gastronómica

Charlotte, North Carolina, sits at the heart of American barbecue country, where whole hogs are slow-smoked over hickory and dressed with a tangy, peppery vinegar sauce. This 'Carolina gold' is a source of regional pride, often served with a simple coleslaw on a bun. The arepa, a staple of Venezuelan cuisine, offers a crisp, golden canvas that gives the pork a satisfying crunch and a neutral sweetness that balances the smoke and acidity.

We wanted to honor the iconic pulled pork of Charlotte while adding a Latin twist. The arepa's sturdy shell makes it an ideal vehicle for saucy, shredded meat, and its corn flavor pairs beautifully with the barbecue spices.

Por que funciona

Adaptacion a la arepa

We wanted to honor the iconic pulled pork of Charlotte while adding a Latin twist. The arepa's sturdy shell makes it an ideal vehicle for saucy, shredded meat, and its corn flavor pairs beautifully with the barbecue spices.

The smoky, tender pork with its sharp vinegar tang contrasts perfectly with the crispy, slightly sweet arepa. The creamy coleslaw adds freshness and crunch, creating a balanced, textural masterpiece that's both familiar and exciting.

Ingredientes

Lista principal

• 2 cups cooked pulled pork (with North Carolina vinegar sauce)
• 1 cup finely shredded green cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon celery salt
• 1/4 teaspoon black pepper
• 1 cup pre-cooked white cornmeal (arepa flour, such as P.A.N.)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1 tablespoon Vegetal oil (for cooking)
• Additional North Carolina barbecue sauce for drizzling

Metodo

Paso a paso

1. Prepare the coleslaw: In a bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, celery salt, and black pepper. Mix well and refrigerate for at least 30 minutes.
2. Reheat the pulled pork in a skillet over medium heat with a splash of water or extra sauce until hot and moist. Keep warm.
3. Make the arepa dough: In a large bowl, mix the pre-cooked cornmeal and salt. Add warm water and stir until a soft dough forms. Let rest for 2 minutes.
4. Divide the dough into 4 equal parts and shape each into a ball. Flatten between your palms to form a disc about 1/2 inch thick and 4 inches in diameter.
5. Heat a large non-stick skillet or griddle over medium-high heat and brush with Vegetal oil. Cook the arepas for 4-5 minutes per side, until golden brown and cooked through (they should sound hollow when tapped). Transfer to a rack to cool slightly.
6. Assemble the arepas: Slice each arepa open like a pita pocket (not cutting all the way through). Fill with a generous portion of pulled pork, top with coleslaw, and drizzle with extra barbecue sauce. Serve immediately.

Consejos

Notas del editor

• For authentic Carolina pork, look for a sauce that's thin, vinegar-based, and spicy. You can make your own by mixing apple cider vinegar, ketchup, brown sugar, red pepper flakes, and black pepper.
• To make the arepas extra crispy, cook them in a little butter instead of oil after the initial browning.
• If you don't have pre-cooked cornmeal, you can use regular masa harina, but the texture will be slightly different.

Presentacion

Como servirla

Serve the arepa halved, with the colorful layers of pork, coleslaw, and a drizzle of extra barbecue sauce visible. A side of pickles or jalapeños adds brightness. For an authentic touch, serve with a cold sweet tea or an amber ale.

FAQ

Preguntas frecuentes