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Instant Pot pork empanadas are the ultimate handheld comfort food featuring juicy pulled pork seasoned with fragrant spices and sealed inside golden baked pastry pockets. The cool tang of guasacaca sauce on the side brings it all together for a delicious family meal or a festive gathering.
Every time I make these my kitchen fills with the best aromas and people always gather around impatient to try one hot from the oven.
Ingredients
- Ground annatto: this adds a golden color and a subtle earthy note optional but traditional
- Ground cumin: brings warmth and depth to the filling pick a fresh batch for maximum flavor
- Garlic powder and onion powder: these boost the savory backbone of your pork look for a fine blend that smells bright not stale
- Curry powder: adds whisper of sweetness and complexity use a mild variety
- Chiles de arbol: give just a bit of heat buy ones that are still pliable and fragrant
- Fresh garlic cloves: lots of flavor comes from these pick bulbs with tight skins and plump cloves
- Kosher salt: seasons the pork and pulls together the flavors
- Boneless pork shoulder: choose one with good marbling for juicy tender meat
- Frozen empanada wrappers: keep things easy and ensure crisp pastry check for a thawed smooth texture no ice crystals
- Large egg: this helps seal and glaze the empanadas farm fresh eggs will give the brightest color
- Nonstick cooking spray: guarantees empanadas come off the sheet neatly
- White vinegar: lends brightness to the guasacaca always use fresh vinegar for a clean finish
- Jalapeños: add zip to the sauce adjust amount for your heat preference
- Avocado: brings creaminess select ripe but not mushy for the best mouthfeel
- Fresh cilantro: gives the sauce a garden-fresh pop leaves should look perky not limp
- White onion: adds bite and sweetness slice into it to check for crispness
- Sugar honey or agave: a small dash to balance the sauce use a light hand
Step-by-Step Instructions
- Prepare the Abuela Chabe’s Seasoning:
- Mix together annatto cumin garlic powder onion powder and curry powder in a small bowl until thoroughly combined. This blend will perfume the pork and elevate the filling.
- Sear Aromatics in the Instant Pot:
- Place chiles de arbol garlic cloves and one cup water into the Instant Pot and choose high saute. Allow the garlic to soften and the chiles to tint the water with their flavor creating a broth that helps infuse the pork.
- Season and Add Pork:
- Coat your pork shoulder pieces fully with salt and Abuela Chabe’s Seasoning. Rub the mix into every surface so the flavor penetrates as it cooks.
- Pressure Cook Until Tender:
- Set your Instant Pot trivet into the pot and arrange seasoned pork on top. Pressure cook on high for one hour ensuring you allow for a full natural release at the end so the pork stays moist and tender.
- Cool Pork and Prepare Filling:
- Move pork to a board and cut against the grain into thick slices. Transfer with garlic to a bowl. Discard chiles and reserve cooking liquid. Shred pork and garlic together using forks. Add some reserved broth for moisture tasting as you go.
- Fill and Shape Empanadas:
- Lay wrappers flat and brush bottom edges with beaten egg. Place pork in the center and fold dough in half to make a half moon. Seal tightly with a fork and brush again with egg for a glossy finish.
- Bake:
- Arrange empanadas on baking sheets coated with spray. Bake at 350 degrees until deeply golden and crisp usually 17 to 20 minutes.
- Blend Guasacaca Sauce:
- Combine all sauce ingredients in a blender and process until creamy and smooth. Adjust salt or sweetness for balance. Chill until serving time.
- Serve:
- Let empanadas cool slightly then offer with the tangy guasacaca for dipping or drizzling.
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This is one of those dishes my family requests for special occasions and big Sunday lunches. The combination of the hot pastry with the chilled herby guasacaca always brings everyone back for seconds and the kids love sealing the little pies with their own fork marks.
Storage Tips
Keep leftover empanadas covered in the refrigerator for up to three days. For best results reheat them in the oven to restore their crisp crust. You can also freeze the filled but unbaked empanadas and bake straight from frozen just add a few extra minutes to the oven time.
Ingredient Substitutions
If you cannot find chiles de arbol substitute with a small dried red chili or a pinch of cayenne. For the wrappers use homemade dough or pie dough in a pinch. The pork can be swapped with rotisserie chicken or well seasoned jackfruit for a vegetarian option and the guasacaca can skip jalapeños for less heat.
Serving Suggestions
Serve empanadas hot or at room temperature with guasacaca and a crunchy side salad. For parties portion the empanadas small and serve them with toothpicks and lots of lime wedges. They also make a memorable lunch alongside black beans or a bright slaw.
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Cultural Context
Empanadas are beloved throughout Latin America with each country offering unique takes on fillings and doughs. The use of guasacaca hints at Venezuelan flavors in this version while the pork filling and baking steps make it approachable and adaptable for home cooks everywhere.
Recipe FAQs
- → What cut of pork works best here?
Boneless pork shoulder is ideal as it becomes tender and easy to shred after pressure cooking, ensuring juicy filling.
- → Can I use store-bought empanada wrappers?
Yes, frozen empanada dough rounds are convenient and bake up crisp. Be sure to thaw before assembling.
- → How do I make the guasacaca sauce?
Blend avocado, cilantro, vinegar, onion, garlic, jalapeños, and a touch of sweetness until creamy. Adjust salt to taste.
- → What’s Abuela Chabe’s Seasoning?
It’s a fragrant mix of annatto, cumin, garlic powder, onion powder, and curry powder, giving depth and color to the pork.
- → How should I serve these empanadas?
Serve warm with a generous side of guasacaca for dipping, making them ideal as appetizers or a main dish.
- → Can leftovers be reheated?
Empanadas reheat well in the oven to restore crispness; store sauce separately and refrigerate both for freshness.