Venezuelan-Style Arepas with Pulled Pork

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 small onion, finely chopped
• 2 medium cloves garlic, grated on microplane grater
• 1 roasted poblano or hatch chili, fresh, frozen, or canned, finely chopped
• 2 cups low sodium homemade or store-bought chicken broth
• 2 bay leaves
• 1 cup finely crumbled queso fresco, cotija, or feta
• 1/2 cup fresh cilantro leaves
• Kosher salt and freshly ground black pepper
• Double recipe Venezuelan-style Arepas

Directions

1. Warm the vegetable oil in a large Dutch Oven over high heat until it begins to smoke. Add the pork shoulder and sear it all over, about 10 minutes total, then move it to a large plate.
2. Lower the heat to medium-high. Stir in the onions and garlic and cook, stirring now and then, until they soften without taking on color, about 4 minutes. Add the chili and chicken stock, using a wooden spoon to loosen the browned bits from the bottom of the pot. Put the pork back in the pot with the bay leaves. Bring everything to a boil, then turn the heat down to the gentlest simmer. Cover and cook until the pork is fully tender, about 2 1/2 hours.
3. Lift the pork out of the pot with a slotted spoon and place it in a medium bowl. Throw away the bay leaves, then turn the heat to high. Boil the cooking liquid until only 1/2 cup remains. While that reduces, pull the pork apart with 2 forks. Pour the reduced liquid over the pork and season with salt and pepper to taste; you may find it does not need any salt.
4. Hold the pork aside while you prepare the Venezuelan-style arepas. Open the arepas, fill them with pork, add the crumbled cheese and cilantro, and serve with lime wedges and avocado slices if desired.