The medium Big Green Egg kamado was the vessel of choice for this cook.
5lb bone in Boston butt.
P.A.N. corn meal is what is used in Colombia to make arepas. You can find this in the latin section of your supermarket.
Pour the corn meal in a large bowl.
Add warm water and salt to taste.
Mix the corn meal and water thoroughly.
You want to wet the corn meal enough so you can work it into balls.
Flatten the balls into small patties.
Heat up a cast iron pan and put enough of your favorite oil where you can cover the arepa 1/3 to 1/2 of it.
This is what it looks like when you're done frying it.
The bone is pulling away, ready to come off the smoker.
Pulled after an hour rest.
Add cole slaw and your favorite bbq sauce for that great fusion taste!
