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1
Combine all the rub ingredients in food processor and pulse until paste.
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2
Rub all over entire pork shoulder, then cover and refrigerate overnight. You can keep it in a large resealable plastic bag or large tupperware.
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3
Preheat oven to 325 degrees F.
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4
Place pork in large baking dish, along with the juices from the rub.
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5
Roast the pork for 4-5 hours, until pork is shreddable with forks.
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6
In medium heatproof bowl, add onions and then add boiling water to cover.
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7
Let stand 15 minutes.
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8
Drain onions and rinse with cold water.
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9
In small saucepan, bring remaining ingredients to simmer medium-high heat.
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10
Once simmering, remove from heat.
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11
Let stand 15 minutes.
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12
Place onions in jars or bowl with lid, then add liquid to cover.
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13
Cover and refrigerate at least 2 to 3 hours to marinate onions.
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14
Onions will keep in refrigerator for 2-3 weeks.
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15
While pork is cooking, make the chimichurri by combining all ingredients in food processor and processing until texture of pesto.
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16
Refrigerate until ready to use.
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17
Combine water, corn meal and salt in medium saucepan over medium heat.
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18
Heat until it is slightly simmering, stirring often, then remove from heat.
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19
Let sit 15 minutes.
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20
At this point, you should be able to form it into small patties. If there is still some water, add a couple more tablespoons of cornmeal until it is a desired consistency.
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21
Take ~1/4 cup of dough at a time and form into a ball with your hands, and then press flat into a patty.
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22
Repeat with remaining dough to make cooking the areapas easier.
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23
When all patties are formed, heat ~1/4 cup canola oil in large skillet over medium-high heat.
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24
Add patties, working in batches.
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25
Cook 6-8 minutes on each side, until they are golden brown.
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26
Top each area patty with pork, spicy pickled onions, chimichurri, and cheese.
