Instant Pot Pork Empanadas
This recipe offers a wonderful method for preparing shredded or pulled pork, producing succulent, tender meat that is delicious on its own but even better as an empanada filling. The pairing of this savory pork with guasacaca, a vibrant Venezuelan avocado sauce, creates a perfect balance of flavors.
Ingredients
- For Abuela Chabe’s Seasoning:
- Ground annatto optional
- Ground cumin
- Garlic powder
- Onion powder
- Curry powder
- For the Empanadas:
- Chiles de arbol 3 to 5
- Garlic cloves smashed (10)
- Abuela Chabe’s Seasoning see note
- Kosher salt
- Boneless pork shoulder divided into four portions (2 1/2 pounds)
- Frozen empanada wrappers 20 wrappers, thawed in refrigerator
- Large egg beaten
- Nonstick cooking spray
- For the Guasacaca optional:
- White vinegar
- Garlic cloves 3
- Jalapeños quartered and deseeded (optional, 1 to 2)
- Avocado peeled, pitted, and cut into pieces
- Fresh cilantro chopped (1 small bunch, approx. 1 cup packed)
- White onion chopped (1/2)
- Sugar honey, or agave (a pinch)
- Kosher salt
Instructions
- To prepare Abuela Chabe’s Seasoning:
- In a small bowl, mix together the ground annatto (if using), cumin, garlic powder, onion powder, and curry powder. Set aside for use later in the recipe.
- For the empanadas:
- Place the chiles de arbol, garlic, and 1 cup of water into a 6- or 8-quart Instant Pot® set to high sauté. Meanwhile, stir 2 tablespoons of kosher salt into the Abuela Chabe’s Seasoning. Rub the pork shoulder pieces with the seasoned mixture, ensuring it covers all sides of the meat. Insert the Instant Pot® trivet into the pot, placing the seasoned pork on top. Seal the Instant Pot® and set it to pressure cook on high for 1 hour. After cooking, allow a natural pressure release for approximately 10 minutes before carefully unlocking the lid.
- Prepare the pork filling:
- Transfer the cooked pork to a cutting board and slice it into half-inch pieces, cutting against the grain. Move the slices into a bowl, adding the softened garlic cloves from the Instant Pot® to the bowl as well. Discard the chiles and reserve the cooking liquid. Shred the pork and garlic together, incorporating 3/4 cup of the cooking liquid to moisten the mixture. Adjust the consistency with more liquid if necessary, then allow the pork to cool to room temperature.
- Assemble the empanadas:
- Preheat your oven to 350°F. Lightly coat two baking sheets with nonstick spray. On each empanada wrapper, brush the bottom half edge with the beaten egg. Add 1/4 cup of the cooled pork filling to the center. Fold the wrapper to create a half-moon shape and press the edges with a fork to seal. Brush the top of each empanada with egg and transfer to the prepared baking sheets. Bake for 17 to 20 minutes, or until the empanadas reach a deep golden-brown color.
- For the guasacaca:
- In a blender, combine the white vinegar, garlic, jalapeños, avocado, cilantro, onion, sugar, and a pinch of kosher salt. Blend until smooth, adjusting the seasoning with additional salt or sugar to taste. The guasacaca can be stored in an airtight container in the refrigerator for up to five days.
- Serve the empanadas warm, optionally accompanied by the guasacaca.
Notes
The settings for Instant Pot® models may differ, so it is advised to follow the manufacturer’s guidelines. Abuela Chabe’s Seasoning adds wonderful flavor to a variety of dishes, and the guasacaca can be used as a versatile sauce on eggs, sandwiches, or as a dip.