Spiced Pork Shoulder and Caramelized Pineapple Empanadas

Old World Winery

850 River Rd
Fulton, CA 95439

All Chef Corrigan makes are empanadas. Paired with our Abundance wine, there is really no need for anything else. Sweet and savory, these tasty little meat pies make a delectable appetizer or scrumptious main dish.

Pork Shoulder

  • 1/2 can ancho chiles
  • 1/4 can chipotle chiles in adobo sauce
  • 1/4 cup Old World Winery Abundance wine
  • 1 1/2 teaspoons vegetable oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon oregano
  • 1 garlic clove, finely minced
  • 3/4 teaspoon achiote paste
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vinegar
  • 1/4 pork shoulder
  • 1/4 pound bacon
To prepare the pork shoulder, in a sauté pan, toast the ancho chiles and chipotle chiles until fragrant and browned, about 4 minutes. Add the wine and bring the mixture to a quick boil. Remove from the heat and let cool, then transfer the chile mixture to a blender. 

In the same pan, warm the vegetable oil. Add the cumin seeds and oregano and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer to the blender along with the garlic, achiote paste, salt, pepper and vinegar and blend until smooth. Set the marinade aside.

Cut the pork shoulder into 1/4-inch-thick slices and place in a large bowl. Add the marinade and mix well, then cover and refrigerate overnight.

Preheat the oven to 250°F.

Layer half of the bacon on the bottom of a roasting pan. Add all of the marinated pork to the pan and layer the remaining bacon on top. Transfer to the oven and cook until the internal temperature registers 185° to 190°F, about 5 hours.

Cool the pork in the refrigerator for 4 hours, then transfer the meat to a cutting board and slice it as thin as possible. Place all of the meat in a container and refrigerate. Save the remaining fat and juices for the pineapple.

Caramelized Pineapple

  • 1/4 pineapple, peeled and cut into chunks
  • Juices from cooked pork
To prepare the pineapple, preheat the oven to 400°F.

Transfer all of the remaining fat and juices surrounding the meat to a saucepan, place over medium heat and heat until liquefied. 

Place the pineapple chunks in a bowl, add the warm meat juices and stir well. Let stand for 5 minutes. Remove the pineapple chunks from the meat juices and place in a single layer on a baking sheet. Transfer to the oven and roast until caramelized, about 40 minutes.

Empanada Dough

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 cup beef fat
  • 4 tablespoons margarine
  • 1/4 cup water
To prepare the empanada dough, in a large bowl, stir together the flour and salt. Add the beef fat and margarine and mix by hand until well incorporated. Slowly add the water and continue mixing until a ball forms, then knead the ball until smooth. Shape the dough into a log, transfer to a sealable plastic bag and let rest for 10 minutes. Cut the dough into 1/2-inch-thick slices, then roll out each slice thinly and cut with a 3-inch round cutter.

Shape each dough round by using your fingers and pinching the dough around the outside of the round and pulling to create a wall around the edges of the open empanada. When finished forming the shells, store in a cool place until you are ready to fill them. 

Chipotle Aioli

  • 1/4 cup mayonnaise
  • 3/4 teaspoon fresh lemon juice
  • 1/2 chipotle chile in adobo sauce
  • 3/4 teaspoon water
To prepare the chipotle aioli, in a blender, combine the mayonnaise, lemon juice, chipotle chile and water and blend until smooth. Transfer to a small bowl, cover and refrigerate until ready to serve.

Garnishes and Assembly

  • 3/4 bunch fresh cilantro, finely chopped
  • 3/4 red onion, finely chopped
Fill each open empanada three-fourths full of spiced pork. Top with the caramelized pineapple, followed by the cilantro and onion. Drizzle with the chipotle aioli and serve.