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  • 2-1/2 pounds Boston Butt Pork Roast
  • 2 Jalapenos, quartered
  • 1/2 Onion, quartered
  • 4 cloves Garlic
  • 2 Tablespoon Chili Powder
  • 2 Tablespoon Oregano
  • 1-1/2 Tablespoon Cumin
  • 2 teaspoon Onion Powder
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Hot Sauce
  • 2 teaspoon Salt
  • 1 teaspoon Chipotle Powder
  • 1/2 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Cinnamon 
  • 1-1/2 cup Water
  • 1/2 cup Cilantro, chopped
  • 2 teaspoon Cornstarch
  • 3 cups Corn Masa
  • Oil for Frying (canola or peanut work best)


  1. In a slow cooker or pressure cooker, add pork roast, jalapenos, onion, garlic, chili powder, oregano, cumin, onion powder, garlic powder, hot sauce, salt, chipotle powder, red pepper flakes, cinnamon, and water. 
  2. Cook as follows using whatever method you are choosing: pressure cook on high 45 minutes, slow cook on High for 6 hours, or slow cook on Low for 10 hours. 
  3. Remove meat from the cooker. Separate the fat from the juices/broth that formed. *One of the easiest ways is to add ice cubes to the container: let them sit in the fat a couple minutes and then use a spoon to remove them and the fats that stick to them.*
  4. Shred the pork roast, place in a large bowl, and mix in cilantro. Mix 1/2 cup of the meat broth with cornstarch. Put broth in a small saucepan and cook until slightly thickened: add to pork and mix. 
  5. In a large bowl or stand mixer add masa and 2-1/4 cup of the cooking broth. If there is not enough broth, add water to make up the balance: this will not hurt the flavor or texture in any way. Mix for 2 minutes. Remove and cover in food wrap for 5 minutes. 
  6. Place 2 tablespoons of masa mixture in a tortilla press**. Press to form  a round tortilla and add 1-1/2 tablespoons of filling. Seal up the edges and set aside. Repeat until all the masa dough and pork filling is used. 
  7. Heat oil in large pan or deep fryer (the oil should be at least 1/2″ deep) to 350°-375°F. Fry empanadas in batches, flipping halfway through, until golden on each side. Strain on paper towels or wire rack to remove any excess grease. 
  8. Serve with salsa, sour cream, guacamole, or whatever you enjoy!

**This is the Tortilla Press that I use.


Servings: Makes About 36

Calories: 128

Fat: 6.6

Carbs: 8.9

Fiber: 1.1

Protein: 8.2