The Arepa Rumbera got its name because it is said to be the arepa of choice to have at 3am after a long night of dancing rumba. The shredded pork has a little grease to it. Comprised of shredded pork and fresh ripe avocado, you can not go wrong. This Venezuelan Arepa recipe is one of the most popular rellenas (or filled) arepas in Venezuela.
The shredded meat can be seasoned or plain. Often times seasoned with just salt and pepper not to take away flavor from the Arepa and Avocado.
It is best to slow cook the filling. Any meat put into an arepa is best cooked slow and long. This will make the meat juicy and tender. For a pork tenderloin or shoulder, 6-8 hours minimum. Putting the meat in before bed and waking up to slow cooked meat is a great way to start your day making Arepas.
Don’t be shy with the shredded meat, stuff it in there, sprinkle with some fresh gouda cheese, and shove an avocado slice or two on top. Buen Provecho!
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