I remember I was excited to see someone else on here eating pulled pork with arepas; we do it a lot. It puts a different twist on pernil although I do suggest everyone try traditional preparation at some point.
We cook our arepas on a cast iron skillet with no additional oil. The exterior gets a crispy char that pairs well with barbecued pork.
The sauce here is kind of a fire roasted sofrito emulsion. Then a little cilantro and lime.
Hard to call this leftovers ...