1 LB pork shoulder

10 oz shredded mozzarella cheese

1 (16- OZ) can refried beans (or homemade)

kosher salt and black pepper

FOR THE DOUGHT

4 Cup of masa de maiz ( corn flour)

3 cup of hot water

HOW TO MAKE THE PORK

Cook the pork slice it inti 1 inch cube and season with salt and pepper.

heat a skillet over medium high heat, and brown on all sides until golden brown.

ones cooled blend pork into a paste like consistency using a blender or food processor.

HOW TO MAKE THE CORN DOUGH

Add the corn flour and salt to a large bowl.

slowly add 3 cups of hot water and mix with a wooden spoon until thoroughly incorporated.

NOW LET'S MAKE THE PUPUSAS

Divid dough into 6 to 8 equal pieces, depending how big you want your pupusas. Begin to flatten each dough ball with the palm of your hand until it is about 4 inches wide. add 1 heaping tablespoon of filling to the center of each flattened dough ball.

wrap the dough around the filling by sealing the edges like dumpling, then form it into a ball again by tucking the edges and compressing the dough. using the palms of your hands, flatten into a half inches thick disk, about 4 inches wide.

Heat a skillet or comal oner medium high heat and add 2 tablespoons neutral oil. Cook the pupusas 2 to 3 minutes on each side until golden brown and crispy. top with curtido(fermented cabbage slaw) and any salsa of your choice. Enjoy!