Smoked Pulled Pork Arepa With Braised Onions And Monterey Jack Cheese | Connecticut Public

Ingredients

• 1 quantity of basic arepa dough ((recipe above))
• 1 scant cup (200 ml or 7 fl oz) olive oil
• 1/3 cup (100 g or 3-1/2 oz) garlic paste
• 1/4 cup (50 g or 1-3/4 oz) brown sugar
• 2 tbsp sweet smoked paprika
• 1 tbsp hot smoked paprika
• tbsp tbsp onion powder
• 4 lb 8 oz (2 kg) pork shoulder
• 1 scant cup (200 g or 7 oz) American yellow mustard
• 3/4 scant cup (150 g or 5 oz) granulated sugar
• 3/4 scant cup (150 g or 5 oz) brown sugar
• 1 scant cup (200 ml or 7 fl oz) apple cider vinegar
• 2/3 scant cup (150 ml or 5 fl oz) water
• 1 tbsp hot chilli powder
• 1 tbsp each black and white pepper
• 4 tsp cayenne pepper
• 1/2 cup (40 g or 1½ oz) unsalted butter
• 4 tsp soy sauce
• 1 tsp liquid smoke ((or chipotle chilli powder or smoked salt))
• 1 white onion, (grilled)
• 1 avocado, (peeled, pitted and sliced )
• 2 cups (240 g or 8 oz) grated (shredded) Monterey Jack cheese