Make the arepas according to the package instructions by mixing water with the cornmeal. form flat disks and cook on high heat to brown on both sides. Remove from heat and split half with a fork to open.

Make the slaw by mixing the cabbage, jalapeno, carrot, lime, and mayo. Season with salt and pepper.

Make the cheese sauce by sauteing the squash in the butter for about 25 minutes to soften. Add the stock and simmer for 5 minutes.

Remove from pan and into a blender, food processor, or bowl if you have a hand blender. Add in the milk and mustard and blend smooth.

Return to the pan and bring to a simmer. Add in the shredded cheese and reduce heat to low. Stir until the cheese is incorporated. If you are having trouble getting this to be smooth and melty, you can re-blend it.

Build the arepa with the slaw, pork, and top with the cheese.