Pulled Pork Arepas Appetizers

Recently, I had Arepa Appetizers at a South American restaurant.  They were simple small Arepas with just enough BBQ on top to easily eat.   Arepas are from Venezuela and are made from Harina de maiz Precocida or corn flour.  The corn flour should be Gluten Free, but some are processed in facilities with wheat.  I found that “Bob’s Red Mill” is marked GF.  So, if you have to be GF, check your ingredients carefully.  The recipe for Pulled Pork was posted on August 10, 2013.


1 cup of harina de maiz  (corn flour)  corn flour is different from corn meal

1/2 teaspoon salt

1 1/2 cups of boiling water

Combine flour and salt  in a large bowl.  Add water and stir until well mixed.  Cover and let it stand for 5 minutes.

Put dough on a sheet of plastic wrap and shape into a 2 inch thick circle.  Divide into 6 portions.

Shape each portion into a ball and flatten into a 1/2 inch thick 3 inch circle.


Preheat oven to 350 degrees


Heat the Arepas in a large skillet coated with cooking spray  on Medium for 7 to 10 minutes on each side or until a brown crust begins to form.

Put the Arepas on a cooking sheet coated with spray or  use Release Foil and bake for 20 minutes until they sound hollow when tapped.

Finally,  top with hot Pulled Pork BBQ.

These are great appetizers, but could also be eaten as a main course along with black beans and rice.  Arepas are a good Gluten Free substitute for bread or a roll at any meal.

One Comment on “Pulled Pork Arepas Appetizers”

  1. I ❤ arepas! First time I knew of their existence was when I went to an Italian festival (yes, Italian) in NY and vendors were selling mozzarepas. Your recipe seems pretty simple and straightforward. I know I'm going to try it!

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