Mojo Pork Empanadas
Baked mojo pork empanadas combine citrusy marinated pork with a quick sofrito, all wrapped in flaky pastry dough. These freeze beautifully and make perfect weeknight dinners or party appetizers.
Ingredients
- 3 lbs pork tenderloin or pork roast/butt
- 3 oranges juiced
- 2 limes juiced
- 7 cloves garlic
- 1 onion
- 1 ½ tbsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 orange or red bell pepper
- 3 cloves garlic
- ½ cup fresh cilantro
- ¼ tsp salt and pepper
- ½ cup olive oil
- ½ head garlic or 4 tsp jarred minced garlic
- ½ white onion
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- ¼ tsp salt
- 2 tbsp fresh cilantro optional
- 1 egg white for sealing
- 1 egg yolk + 2 tsp water for egg wash
Instructions
- Prepare the Mojo Pork (Day 1):
- Rinse pork and pat dry. Transfer to a container or zip-top bag.
- Make shallow cuts across the pork surface.
- Combine orange juice, lime juice, garlic, onion, cumin, salt, and pepper in a food processor. Blend until smooth.
- Pour marinade over pork. Refrigerate overnight.
- Cook the Pork (Day 2):
- Cook pork with marinade in a slow cooker on low for 6 hours (or Instant Pot for 20 minutes on high pressure).
- Shred the cooked pork with two forks.
- Strain cooking liquid into a saucepan. Reduce by half over medium-high heat. Set aside.
- Make the Sofrito:
- Combine bell pepper, garlic, cilantro, salt, and pepper in food processor. Pulse until chopped but not paste-like.
- Mix sofrito into shredded pork with ½ cup of the reduced mojo sauce.
- Let sit for 30 minutes to absorb flavors.
- Make the Mojito Sauce:
- Combine olive oil, garlic, onion, lemon juice, lime juice, salt, and cilantro in food processor. Blend until paste-like.
- Store in glass or stainless steel container in fridge.
- Make the Empanada Dough:
- Follow the baked empanada dough recipe for complete instructions.
- Assemble and Bake:
- Preheat oven to 400°F. Line baking sheets with parchment paper.
- Roll dough into 5-inch circles (3 tablespoons dough per empanada).
- Place filling on one half of each circle, leaving edge space.
- Brush egg white around the inside edge.
- Fold dough over filling and press edges together. Crimp or seal with fork.
- Brush tops with egg yolk wash (1 yolk + 2 tsp water).
- Bake 20 minutes until golden brown.
- Serve warm with mojito sauce or chimichurri.
Notes
Notes
- Can use store-bought empanada wrappers to save time
- Freezes well (baked or unbaked)
- A tortilla press makes rolling dough much easier
- See full baked empanada dough recipe for detailed dough instructions
Recommended Products
Essential tools for making these empanadas:- Instant Pot for quick cooking
- Food Processor (full size) or mini version
- 8-inch Cast Iron Tortilla Press
- Baking Sheets
- Pastry Brush