Shredded Pork Empanadas Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until translucent.

2. 2

   Cook the Pork

   Add the pork shoulder to the pot, followed by cumin, chili powder, salt, and black pepper. Pour in the chicken broth and bring to a simmer. Cover and cook on low heat for about 2 hours or until the pork is tender and easily shredded.

3. 3

   Shred the Pork

   Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix well with the juices.

4. 4

   Prepare the Dough

   On a floured surface, roll out empanada dough to about 1/8 inch thickness. Cut circles about 4 inches in diameter.

5. 5

   Fill the Empanadas

   Place a spoonful of the shredded pork mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges if desired.

6. 6

   Cook the Empanadas

   Heat oil in a deep fryer or a large skillet over medium heat. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

7. 7

   Serve

   Serve hot with your choice of dipping sauce or salsa.