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Spicy Garlic Braised Pork Empanadas with Piri Piri Yogurt

1 Tbsp. canola oil
2 lb. pork shoulder
3 Tbsp. The Spice Hunter Spicy Garlic Global Fusion Rub
1 Tbsp. kosher salt
2 tsp. The Spice Hunter Coarse Black Pepper
1 quart stock
¼ cup apple cider vinegar

Empanada dough:
2¼ cups all-purpose flour
1½ tsp. kosher salt
½ cup butter, cold, cubed
1 egg, large
⅓ cup ice water
2 tsp. distilled vinegar
1 egg, (egg wash)

To serve:
Piri piri yogurt*

For the pork, preheat oven to 350⁰F. Season pork shoulder with rub, salt, and pepper. In a Dutch oven, heat oil over medium-high heat. Sear shoulder 1-2 minutes on all sides until pork is well-caramelized. Add stock and vinegar to pork and bring to a boil. Cover and place in oven for 1½ hours or until fork tender. Remove from oven and drain liquid. Using two forks, shred pork. Cover and place in refrigerator to chill. For the empanada dough, whisk flour and salt together in a medium stainless steel bowl. Cut in butter using fingers or a pastry cutter until the mixture looks like coarse meal. In a separate small bowl, combine egg, ice water, and vinegar. Pour wet mixture into dry mixture and fold until just combined. Turn dough out onto floured surface and knead for 1 minute or until dough comes together. Wrap dough and chill for at least 1 hour. To assemble the empanadas, roll dough with a rolling pin until ⅛-inch thickness is achieved. Using a 3½ inch round cookie cutter, cut 15-20 dough rounds. For the egg wash, whisk egg in a small ramekin until well scrambled. Place 1 tablespoon of pork in the center of each dough round. Brush edges of dough with egg wash, fold over, and press edges to seal. Place empanadas on a parchment-lined sheet tray, brush tops with egg wash, and bake for 20-25 minutes or until dough is golden brown. To serve, place empanadas on a platter and top with piri piri yogurt or serve sauce on the side.