2 cups arepa flour, *see note
1 teaspoon salt
1 teaspoon sugar
2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas
1 pork tenderloin
1 1/2 cups mojo marinade (found in marinade section of grocery)
sliced red onions
monterey jack cheese, shredded
Preheat oven to 350 degrees F.
Using a slow cooker or pressure cooker, place pork tenderloin in pot and pour marinade on top. Cook on High for 4 hours in the slow cooker or for 1 hour in the pressure cooker. Remove from cooker and shred with a fork.
In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with pulled pork, avocado, red onion, lettuce, monterey jack cheese. I even love to stuff these with sloppy joe meat!
*Cook's note: Arepa flour is a precooked flour (PAN brand is most common) and should not be confused with masa harina. Arepa flour is sold as masarepa, harina precocida, or masa al instante. It can be found in Latin American groceries.