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1
Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.
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2
Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes.
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3
Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle.
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4
Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish.
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5
Stir in spice mixture, oregano, orange juice, and vinegar.
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6
Add pork and rub meat all over with marinade.
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7
Marinate pork, covered and chilled, at least 2 hours.
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8
Preheat oven to 325F.
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9
Bring pork to room temperature, then add water to baking dish and cover tightly with foil.
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10
Bake in middle of oven until very tender, 1 3/4 to 2 hours.
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11
(Leave oven on.)
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12
Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat.
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13
Transfer meat and any juices accumulated on cutting board to baking dish.
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14
Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl.
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15
Add butter to remaining 2 1/2 cups hot milk and stir until melted.
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16
Toss together arepa flour, sugar, salt, and mozzarella in a large bowl.
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17
Add hot milk with butter and stir until combined.
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18
Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands).
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19
Form 1 level tablespoon dough into a ball.
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20
Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray.
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21
Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened.
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22
Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total.
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23
(Add more oil to skillet between batches as needed.)
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24
Transfer to baking sheets as cooked.
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25
Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion.
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26
Serve warm.
