Monday, May 5, 2014

Pernil Empanadas

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.
Um hello!
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.


  1. These look so delicious and I can taste the pulled pork in adobo sauce now. I have made empanadas with beef but never tried them with pork. You've inspired me so that next time I make them they'll be full of your delicious pork. Thanks for sharing on Share Your Stuff Tuesdays.

  2. Looks so tasty! Anything Mexican is great in my book :)
    Thanks so much for linking up at "Share Your Stuff Tuesdays"! Please come & link back next week. (Rachael @

    1. You got that right, anything Mexican is delish!

  3. These look so good, I love empanaadas!! Visiting from the weekday mixer. Thanks for linking up!!

  4. These look delish!
    Thank you for sharing your post this week at Brag About It Link Party on VMG206. I'm featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
    ~ Megin of VMG206

  5. They do look good. I love a slow roasted pork shoulder - there's so much you can do with the meat!

  6. Thanks for linking to Whimsy Wednesday! I featured your recipe in my roundup post this week! You can see the post here...

    Hope to see you again tonight! Susan

  7. These look delicious. Post them on my Food of the World linky. We are celebrating Mexico.

  8. I know what Pernil is! My husband grew up in a Puerto Rican neighborhood in Harlem, NY and that is one of his favorite things to eat. We make it here all the time. What a great way to use the leftovers....there is always a ton! Thanks! Pinned!

    1. The city has the best little Puerto Rican places!

  9. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!

  10. yum! Looks like a great way to have pulled pork on the go - eating a pulled pork sandwich can be quite a mess sometimes. Please stop on by and share with us on Five Friday Finds (open until Wednesday midnight)!