Colorado Mojo Pork Arepas

Guest Post: Colorado Mojo Pork Arepas

From Guest Poster/fellow Porch Drinker Chris Day 

This recipe pulls inspiration from Colorado and South America by pairing Odell’s floral and citrusy St. Lupulin Extra Pale Ale with arepas and tender pulled pork doused in a spicy mojo sauce.




2-3 lbs boneless pork shoulder

5 cloves garlic, crushed

1 medium onion, diced

2 tsp kosher salt

1 tsp ground cumin

1 tsp dried oregano

4 oz orange juice

4 oz lime juice

8 oz St. Lupulin

1 habanero, halved



2 cups masarepa (precooked corn flour – P.A.N. and Goya brands are easiest to find)

2-2 ½ cups hot water

1 tsp Kosher salt


Mojo Sauce:

2 oz orange juice

2 oz lime juice

½ cup cilantro, minced (optional but suggested)

¼-1 habanero, minced

½ tsp cumin, ground

½ tsp dried oregano

1 tsp salt

2 cloves garlic, minced

2 oz St. Lupulin

2 oz olive oil



1-2 Avocados

Cilantro (optional but suggested)


I’ve suggest one of two options for preparing the pork: a traditional, slow-braised method using the oven, or a much faster method using a pressure cooker.


  1. If using slow method, preheat oven to 350 degrees Fahrenheit
  2. Place a heavy-bottomed pan such as a Dutch oven or pressure cooker over medium-high heat
  3. Trim pork and cut in to 2-3” cubes
  4.  Season thoroughly with salt
  5. Sear meat until well browned – do not skimp on this step!
  1. Remove meat and sweat onion and garlic in pan until softened
  2. Add pork, cumin, oregano, and habanero back to pan and mix well
  3. Add orange juice, lime juice, and St. Lupulin and bring to a simmer
  1. If using pressure cooker, seal and cook on high pressure for 50 minutes. If using an oven, tightly cover the pan and transfer it to the oven, cooking for two to three hours until pork is falling-apart tender.
  1. Remove chunks of pork from liquid and shred with two forks or hands
  1. Strain liquid and return pan to heat, simmering until reduced by half
  1. Add reduced liquid back to shredded pork slowly, adding enough to just moisten it slightly


  1. Preheat oven to 350 degrees Fahrenheit
  2. Add salt and 2 cups of hot water to a large bowl
  3. Slowly add masarepa to bowl while stirring with fingers to break up any clumps

Action shot!

  1. Knead the dough by hand, adding additional water in small amounts until it’s soft and pliable. You should be able to compress a ball of dough to a disk without the edges cracking.
  2. Cover the bowl and rest for 5-10 minutes while preheating a griddle or cast-iron pan over medium
  3. Divide dough into 10 equal pieces, forming in smooth balls
  4. Flatten balls to approximately 3” in diameter and 1” thick
  5. Lightly oil griddle or pan and add arepas
  6. Cook for about five minutes per side, or until lightly browned and crisp
  1. Move arepas to oven and bake until they sound hollow when tapped with a finger, approximately 10-15 minutes
  2. Cool arepas for several minutes then split lengthwise like an English muffin


Mojo Sauce:

  1. Whisk all ingredients except habanero together in a bowl, seasoning to taste with salt
  2. Add habanero gradually until desired heat level is achieved



  1. Pit and slice avocados
  2. Arrange a few slices of avocado inside each arepa
  3. Top avocado with several ounces of pork
  4. Drizzle several tbsp mojo sauce over pork

5.Garnish with additional cilantro, if desired

  1. Enjoy with a glass of St. Lupulin!


Published by


A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

3 thoughts on “Guest Post: Colorado Mojo Pork Arepas”

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