Name: Arepas with Pulled Pork and Pickled Onion
Yield: Makes about 60 hors d'oeuvres
Ingredients: 1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise; 1 to 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped; 1/2 cup distilled white vinegar; 1/2 teaspoon dried oregano (preferably Mexican), crumbled; 1/2 teaspoon salt, or to taste; 1/2 teaspoon cumin seeds; 1/4 teaspoon whole allspice; 1/2 teaspoon black peppercorns; 2 tablespoons achiote (annatto) seeds; 6 large garlic cloves, coarsely chopped; 1 1/2 teaspoons salt; 1 teaspoon dried oregano (preferably Mexican), crumbled; 1/3 cup fresh orange juice; 1/3 cup distilled white vinegar; 3 pound pork shoulder chops (3/4 inch thick); 1/2 cup water; 3 cups whole milk; 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1 1/2 cups white arepa flour; 1 tablespoon sugar; 1 teaspoon salt; 1 cup coarsely grated mozzarella (5 ounces); 2 1/2 tablespoons vegetable oil

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Arepas with Pulled Pork and Pickled OnionRob Fiocca

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

Cooks' notes:

·Pickled onion can be made 2 days ahead and chilled, covered.
·Pulled pork can be made 2 days ahead, first marinated (up to 1 day), then cooked and shredded 1 day ahead and chilled, covered. Reheat, covered, in a 350°F oven 10 to 15 minutes.
·Arepas can be made 1 day ahead and cooled completely, then chilled, covered. Reheat in oven before serving. Arepas can also be made 2 weeks ahead and frozen, layered between sheets of plastic wrap, in an airtight container. Thaw 30 minutes at room temperature before reheating.

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