Arepas w Chipotle Pulled Pork + Apple Slaw

By • October 19, 2014 0 Comments

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Author Notes: This is a recipe that I often cook when we have friends over; something you can prepare the night before and finish when you’re ready to serve. It’s a great ‘almost night off’ - when you want to spend time with your friends rather than spending too much time in the kitchen.Cle-ann


Serves 4


  • 4 arepas*
  • Pickled chilli (optional)
  • Avocado (optional)
  • 2kg free range pork shoulder, boneless
  • Splash of olive oil
  • 1 can chipotle pepper in adobo sauce*
  • ¼ cup tamari or gf soy
  • ¼ cup dark Tasmanian bush honey
  • 1 tbsp fennel seeds
  • 1 tbsp dried thyme
  • Salt & freshly ground pepper


  • 1 apple
  • 1 carrot
  • ½ small red onion
  • 1 tbsp whole egg mayo
  • 1 tbsp extra virgin olive oil
  • Juice of half a lime
  • Salt & freshly ground pepper
  1. Preheat oven to 220 °C.
  2. In a small blender, add the can of chipotle pepper in adobo sauce and blend until smooth paste chilli paste.
  3. Heat a large, oven-proof pot (with lid) on high heat. Add your olive oil, and seal the pork shoulder skin side up. No need to seal the skin. Once all sides are sealed, add water until the pork is nearly covered. Add your ¼ cup of chilli paste as well as the soy, honey, fennel and thyme, then season with salt and freshly ground pepper. Cover and transfer to the oven. Cook on 220 °C for 30 minutes, then reduce to 150 °C and cook for a minimum 2 hours - if you have time cook for 4 hours!
  4. Remove from oven, take the pork out and pull it apart with a fork, then set aside in the fridge. Once the pot is cool enough, put it in the fridge to solidify the layer of fat on top. Once the fat has solidified, remove it with a spoon by scraping it off the top, you should only be left with the jellied stock underneath. Discard the fat. Heat the pot on high so that your jellied stock melts. Add 2 tbsp of chilli paste (if you like it hot, add more) stir, and reduce on a med-high heat until it thickens and coats the back of the stirring spoon. Return your pork back into the sauce and stir until the meat is covered, then leave it to simmer on a low heat until most of the sauce is gone.
  5. To make the slaw, julienne your apple, carrot and red onion. Add your mayo, olive oil and lime, season, and stir to coat.
  6. To warm the arepas follow the heating instructions on the packet. I normally heat them in a dry pan.
  7. To assemble; cut your arepas in half to form a pocket. Stuff with the pulled pork and top with apple slaw. Add pickled chilli and avocado, or whatever extras you desire. Devour! *Arepas & Chipotle peppers in adobo sauce are available from speciality supermarkets and South American delicatessens.

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