Pulled Pork Arepas with Guasacaca Sauce

Wow, pretty close ! Last fall my cousin and I were in Norwalk, CT, we decided to go check out a place that had been on Diner's, Drive ins & Dives which serves Venezuelan food. Welcome to Valencia Luncheria! We both ordered Arepas. I ordered mine with Pernil (Venezuelan roast pork) . The first bite was great - it's hard not to like a warm corn cake filled with pulled pork (My first comment was that the pork needed smoke ). There were two sauces on the table - the green sauce produced a WOW moment . We sat there eating, happy and trying to figure out what was in the sauce - we came up with cilantro, garlic, avocado, vinegar, probably parsely, oil. After a little google search , we figured out the sauce was Guasacaca . Then we found this recipe on food network Guasacaca Sauce Recipe : George Duran : Food Network It sounded right but the picture looked too thick . We got together this winter for a sausage making day and we decided to try to recreate the arepas for lunch using pulled pork from the freezer. We made the sauce using extra olive oil - first try and we had it. The arepas themselves were disappointing , we found the special cornmeal that we needed - Masarepa and used the package directions - mix, wait 5 minutes, shape and cook on a griddle. They were too dry and not cooked enough. I was thinking about them the other day and decided to try again..............

Early,early this morning....

boneless pork butt - opened it up , made a bunch of holes with a knife and dumped some mojo marinade in. Tied it back up covered it with more marinade, a good sprinking of Soileaus and then some plowboys yardbird


into the pellet grill with a turkey meatloaf


just about done


the Guasacaca - onion, avocado, green pepper, cilantro, parsley,garlic red wine vinegar salt & pepper - good ride in the food processor then drizzle olive oil into the food processor



making the arepas
simple - masarepa, water and salt - mix, cover wait 5 minutes, knead - making sure there is enough water, shape,

onto a hot oiled griddle for a little color and then into the oven to bake


Pulled pork Arepa with Guasacaca plated with some black bean/corn salad

Another Awesome cook Deb

oh man. that is fantastic. i want one. now would be good. it looks so good.

That looks great! My wife (a Texan, though born and raised in South America compliments of Texaco)) and I were just talking about arepas a couple days ago. Your photos and story makes me want to make them.

Awesome cook Deb!

Deb,
Another culinary masterpiece! That sauce looks interesting. I may have to give it a try.

Art

Those look so appestizing I want to jump through my computer screen (I hope lunch gets here soon)!

Can you post more details on the Arepa recipe? Are you using regular Masa, or is it a special masa made for these?

Cliff - I used masarepa - goya brand is what I was able to find - it's a little different than masa - more cornmeal like but very, very fine.

I used the recipe below but used more water. When I used the amount it called for it the dough was cracking. I just kept kneading more in until it felt right (not that I knew what that really was ). It was smooth like playdough consistency when I was done (only smelled much better).

Stuffed Cornbread: Arepas Recipe : Tyler Florence : Food Network

beautiful Deb!

Great cook Deb!

Thanks Deb!

Looks Awesome Deb!!! That sauce looks Killer!!

Hello, sure wish you lived close enough for me to try some of your food!! This looks delicious! I tried arepas once but didn't come out very good. Smokin Don