Pulled Pork and Black Bean Arepas with Pickled Onions

Makes about 25 small arepas

Ingredients for Pork:

• 3 pounds pork roast
• 1/2 tsp. whole cumin seeds
• 1/4 tsp. whole allspice
• 1/2 tsp. whole black peppercorns
• 6 garlic cloves, pressed
• 1 1/2 tsp. salt
• 1 tsp. oregano
• 1/3 cup fresh blood orange juice
• 1/3 cup white distilled vinegar
• 1/2 cup low-sodium beef broth
• 1/2 cup red wine, such as Malbec
• 1 (15oz) can black beans, drained and rinsed

Ingredients for Arepas:

• 2 1/2 cups whole milk
• 1/2 stick, unsalted butter (cut in small pieces)
• 1 1/2 cups arepa flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 cup queso fresco, coarsely crumbled + 1/2 cup garnish
• 2 1/2 Tbsp. vegetable oil

Toppings:

• Pickled onions
• Roasted Tomatillo Salsa

Directions for Pork:

1. Toast cumin seeds, allspice, and peppercorns until fragrant and then grind in a spice blender.
2. In a small bowl, combine toasted spices, garlic, salt, oregano, orange juice, and vinegar.
3. Place pork in a glass, non reactive, dish and cover with marinade.  Cover dish and refrigerate 12-24 hours.  Transfer pork and marinade to crockpot, add beef broth and red wine, and heat on low for ~4 hours until meat is fork-tender.
4. Shred pork and place back in crockpot with beans.  Keep warm until ready to assemble.

Directions for Arepas:

1. Bring milk to a simmer, remove from heat.  Add butter to milk and stir until completely melted.
2. In a large bowl, combine arepa flour, sugar, salt, and queso fresco.  Add milk/butter mixture and stir until combined.  Let stand a couple of minutes.
3. Using a mellon baller, fry 2 arepas at a time in vegetable oil at medium heat in non-stick skillet, flipping once until browned on both sides.  Add more vegetable oil as needed.
4.  Place warm pulled pork and black bean mixture on top of arepa.  Top with crumbled queso fresco, roasted tomatillo salsa, and pickled onions.

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