Pulled Pork Empanada

Ingredients

For the Pulled Pork

• 2kg piece pork shoulder, off the bone, rind & fat removed
• 4 chipotle chillies in abodo sauce, chopped
• 5 cloves garlic crushed
• 2 tsp smoked paprika
• 3 tsp dried oregano
• 2 tsp black pepper crushed
• Juice 3-4 limes
• 3 bay leaves
• 2 cinnamon sticks
• 12 whole cloves
• 2 tsp cumin powder
• 2 tsp coriander powder
• 200ml orange juice
• Salt

For The Pastry

• 1kg flour
• 1 tsp of salt
• 360g cold butter
• 3 eggs
• 240ml cold water
• 45ml vinegar

For the Empanadas (makes about 60-70 small)

• Pulled pork
• 1 bunch of chopped parsley
• 4 chipotle chillies in abodo sauce, chopped
• 3 red capsicum, sliced
• 4 bay leaves
• 4 cloves garlic, crushed
• 6-8 tomatoes, chopped
• 3 onions, sliced
• Salt
• Pepper
  
  

Method

For the Pulled Pork

Mix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until  ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for tacos or empanadas.

For the Pastry

Rub the butter into the flour until it resembles bread crumbs. Add the remaining ingredients & bring together to form a ball. Wrap in cling film & allow to rest for at least an hour before use.

For the Empanadas

Heat a little oil in a pan & add the onion, red capsicum, garlic & bay leaves. Cook on a low heat until soft. Add the chipotle chilli & tomatoes & cook down. Add the pork & chopped parsley, & allow to cool.  Roll out the pastry onto a lightly floured work surface to 3mm thick, cut out rounds & place a spoonful of empanada mix into the centre. Brush with egg, fold over & crimp the edges together. Place onto a lined tray & brush with egg & bake in a hot oven at 180°C until golden. Sprinkle with  chopped spring onion & fresh parsley or coriander & serve with sour cream & coriander dressing.