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Pulled Pork Empanada


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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.          


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