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A little Latin Flavor

TonyATonyA Posts: 472
edited September 2012 in EggHead Forum
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 ...

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