Method:

1. In a large bowl, add slow cooked pulled pork, stir fried onions and 150g Mexican Chilli Orange Paste; mix well to flavour.

2. To make dressing, mix 150g Mexican Chilli Orange Paste with mayonnaise.

3. To assemble, split open arepas bread. Spread with 2 tablespoons dressing. Add pulled pork. Top with feta and chopped coriander. Serve immediately.

1. Pour water in a bowl and add salt. Slowly add maize meal and mix.

2. Once combined add vegetable oil and knead into a smooth dough. Divide into 10 equal pieces and roll into balls. Flatten each ball into a circular disc about ½ inch thick and 4 inches in diameter (about palm sized).

3. Melt butter in a non-stick pan and pan fry each side for 5mins each until a dry crust forms. Place on a baking sheet and bake in a pre-heated fan oven at 160°C for 10mins. Remove from oven and rest for 5mins before filling.