Instant Pot Pork Empanadas (Print Version)

Shredded pork and aromatic spices fill crisp empanada pastry, paired with creamy guasacaca sauce.

# Ingredients:

→ Abuela Chabe’s Seasoning

01 - 1 tablespoon ground annatto, optional
02 - 1 tablespoon ground cumin
03 - 1 tablespoon garlic powder
04 - 1 tablespoon onion powder
05 - 3/4 teaspoon curry powder

→ Empanadas

06 - 3 to 5 chiles de arbol
07 - 10 cloves garlic, smashed
08 - 1/4 cup Abuela Chabe’s Seasoning
09 - Kosher salt
10 - 2 1/2 pounds boneless pork shoulder, cut into 4 equal pieces
11 - Two 14-ounce packages frozen empanada wrappers, thawed in the refrigerator (20 wrappers)
12 - 1 large egg, beaten
13 - Nonstick cooking spray

→ Guasacaca (optional)

14 - 1/2 cup white vinegar
15 - 3 cloves garlic
16 - 1 to 2 jalapeños, quartered and seeded, optional
17 - 1 avocado, seeded, peeled and cut into eighths
18 - 1 small bunch fresh cilantro, chopped (about 1 cup packed)
19 - 1/2 white onion, chopped
20 - Pinch sugar, honey or agave
21 - Kosher salt

# Steps:

01 - In a small bowl, stir together ground annatto (if using), ground cumin, garlic powder, onion powder, and curry powder.
02 - Place chiles de arbol, garlic, and 1 cup water in a 6- or 8-quart Instant Pot multi-cooker set to high sauté mode. Stir 2 tablespoons kosher salt into Abuela Chabe’s Seasoning. Roll the pork into the seasoning mixture, ensuring all sides are coated and crevices filled.
03 - Set the Instant Pot trivet in the bottom of the multi-cooker and place the seasoned pork pieces on top. Select the pressure cook setting on high and set the timer for 1 hour. Once completed, follow the manufacturer’s guide for natural release (approximately 10 minutes). Carefully unlock and remove the lid.
04 - Transfer the pork to a cutting board and slice it against the grain into 1/2-inch slices. Move the slices to a medium bowl along with the cooked garlic cloves from the pot. Discard the chiles and reserve the cooking liquid. Shred the pork and stir in 3/4 cup of the reserved cooking liquid, adding more if necessary. Allow the pork to cool to room temperature.
05 - Preheat the oven to 350°F (175°C). Spray two baking sheets with nonstick cooking spray.
06 - Brush the bottom half edge of an empanada wrapper with beaten egg. Place 1/4 cup of pulled pork in the center and fold the wrapper into a half-moon shape. Seal the edges with a fork and brush the top with beaten egg. Repeat for all wrappers and arrange the empanadas on the prepared baking sheets.
07 - Bake the empanadas in the preheated oven until dark golden brown, 17 to 20 minutes.
08 - In a blender, combine white vinegar, garlic, jalapeños (if using), avocado, cilantro, onion, sugar, and a pinch of kosher salt. Process until smooth. Adjust seasoning with additional salt or sugar as needed. Guasacaca can be stored in an airtight container in the refrigerator for up to 5 days.
09 - Serve the empanadas with guasacaca on the side, if desired.

# Helpful Notes:

01 - Guasacaca provides a fresh, acidic contrast to the rich and savory empanadas.
02 - Letting the pork cool before assembling ensures the wrappers remain firm and prevent tearing.

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