Instant Pot Pork Empanadas Recipes

PORK EMPANADAS

Steps:

• To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
• Lightly grease a baking sheet.
• On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
• Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
• Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

INSTANT POT PORK ROAST

Steps:

• First, mix together all dry rub spices in a bowl using a fork get rid of any lumps!
• Next, rub the spice mixture all over your pork roast with your hands. Be sure that every inch of the roast is covered. Set aside.
• Turn on the saute feature of your Instant Pot and add two tablespoons of olive oil to the pot.
• When olive is fragrant add onions and garlic. Cook for 2-3 minutes and remove from Instant Pot.
• Add the last two tablespoons of olive oil to the Instant Pot and when olive oil is fragrant add pork roast and sear for 2-3 minutes on each side to brown the pork.*
• Remove pork from Instant Pot and deglaze your Instant Pot by pouring wine and broth into the bottom of the pot. Scrape all of the brown bits from the bottom the Instant Pot with a spatula. We do this to prevent the burn feature and for easier cleaning at the end.
• Then, add cooked onion and garlic, and fresh rosemary to the liquid and place metal Instant Pot trivet on top.
• Finally, place pork roast on top of the trivet and cover Instant Pot. Seal Instant Pot and set it to manual high pressure for 70 minutes.
• Quick release pressure and add carrots and potatoes to Instant Pot. Cover again and set Instant Pot to manual high pressure for 3 additional minutes.
• Quick release again and remove pork roast and veggies from the Instant Pot and place them in a large bowl. Throw rosemary sprigs away.
• Remove trivet and set aside. Add balsamic vinegar to the wine sauce. Mix well and then sprinkle on corn starch to the wine sauce.**
• Turn saute feature on and whisk mixture until the corn starch has dissolved. Cook for 3-4 minutes or until sauce thickens.
• Place veggies and pork roast back into the Instant Pot.
• Serve veggies and pork together and sauce on the top.

INSTANT POT PORK EMPANADAS

Steps:

• For Abuela Chabe's Seasoning: Stir together the annatto (if using), cumin, garlic powder, onion powder and curry powder in a small bowl (see Cook's Note).
• For the empanadas: Put the chiles de arbol, garlic and 1 cup water in a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Stir 2 tablespoons salt into Abuela Chabe's Seasoning, then roll the pork into the mixture, packing it into all the crevices. Set the Instant Pot® trivet in the bottom of the multi-cooker and place the pork on top. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Preheat the oven to 350 degrees F.
• Transfer the pork to a cutting board and cut against the grain into 1/2-inch slices. Transfer the slices to a medium bowl. Remove the trivet from the Instant Pot® and transfer the garlic cloves to the bowl with the pork. Discard the chiles and set the liquid aside. Shred the pork and garlic, then add 3/4 cup of the liquid and stir to combine. Taste, adding more liquid if necessary. Let the pulled pork cool to room temperature.
• Spray 2 baking sheets with nonstick cooking spray. Brush the bottom half edge of an empanada disc with beaten egg, then place 1/4 cup pulled pork in the center. Bring together the bottom and top edges of the disc to form a half moon shape, then place the empanada on a flat surface. Use a fork to press and seal the edges closed, then brush the top with beaten egg. Repeat with the remaining empanada discs and pulled pork and transfer to the prepared baking sheets. Bake until the empanadas are dark golden brown, 17 to 20 minutes.
• For the guasacaca: Put the vinegar, garlic, jalapeños, avocado, cilantro, onions, sugar and a pinch of salt in a blender and process until smooth. Taste for seasoning and add more salt or sugar, if necessary. The guasacaca can be refrigerated in an airtight container for up to 5 days. Makes 1 3/4 cups (see Cook's Note).
• Serve the empanadas with the guasacaca if desired.

EASIER PORCHETTA

Steps:

• Preheat the oven to 275 degrees F.
• To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
• To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
• Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
• Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
• Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
• Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.

BEST DAMN AIR FRYER PORK LOIN ROAST

Steps:

• Mix all dry ingredients in a bowl
• Coat the roast with olive oil and add the seasoning rub. Massage it well onto the entire roast.
• Preheat air fryer to 360° F for 5 minutes. After 5 minutes, carefully place pork roast into air fryer and air fry at 360° F for 45-55 minutes. Internal temp should be 145° - 160° F. (If internal temperature is not yet 145°, continue to cook another 5-10 minutes or however long is required depending on weight of roast)
• When cooking time is complete, carefully remove pork tenderloin to a plate and let rest for at least 5 minutes before serving.