- 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)
- 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.
- 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.
- 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.*
- 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.
- 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.
- 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.
- 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.
- Serve with salsa, sour cream, guacamole, or whatever you enjoy!
**This is the Tortilla Press that I use.
Servings: Makes About 36