Happy Cinco De Mayo!
I'm sure you may be asking what the heck is Pernil?
Well I didn't know either until last weekend.
Essentially it's roasted pork shoulder with cumin, and garlic.
It's roasted for hours and it's well worth it.
We had a baby shower for my sister and this was one of the dishes a family member brought.
Now I've had plenty of roasted and pulled pork recipes but this one knocks it out of the park!
We had so much left over and I had just bought some empanada dough discs.
I cheat, I hate baking.
Now I couldn't just make plain Pernil empanadas.
Don't get me wrong it's delicious on its own but emapandas need stuff!
2 cups left over Pernil, or any pulled pork
1 1/2 tablespoons oil
1 large red onion, sliced very thin
1/2 cup orange juice
1 chili in adobo, chopped
1/4 cup chopped green olives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 package of 10 empanada dough discs (such as Goya)
Oil for frying
The combination of the sweet citrus and the spicy chili then the salty brined olives.....boom!
Then you have to dip it in some guacamole sour cream.
You will want these in your life.
In a dutch oven heat the olive oil and add the onion. Cook until the onion is caramelized about 20 minutes.
Add the chili pepper, orange juice, olives and bring to a boil add the Pernil, salt pepper and cumin and mix well.
Fill half of the circles making sure you leave at least 1/2 inch around. Wet the edges, place a top circle and seal with a fork.
Use a deep pan with very hot oil to fry them until they are golden brown.