- Yield: 30 to 40 Empanadas
For the Guava Barbecue Sauce
- 2 quarts (64 ounces) bottled barbecue sauce
- 2 cups canned guava marmalade
For the Roasted Pork
- 1 (4-pound) pork butt roast
- 3 cups bottled mojo marinade sauce, such as Badia
For the Empanadas
- 2 (10-count) packages empanada dough
- Canola oil for frying
How to Make It
To make the Guava Barbecue Sauce
- Mix barbecue sauce and guava marmalade in a large bowl. Transfer to a covered container and refrigerate until needed. (Sauce can be refrigerated for 1 week or frozen for up to 1 month.) To Prepare the Roasted Pork
- Salt pork butt and place it in a roasting pan or oven-safe casserole dish. Allow it to sit at room temperature for 1 hour.
- Preheat oven to 425°F. Add mojo sauce to pan and cover pan tightly with foil. Place covered roast in oven and immediately reduce heat to 200°F. Roast pork for 4 hours. When pork is done, remove it from oven and allow it to cool for 1 hour at room temperature. Shred meat using a fork.
- Place shredded pork in a large bowl and toss with 2 cups guava barbecue sauce. Cut each circle of empanada dough in half, creating 2 half-moon shapes. (You will have 40 half-moon pieces.) Place 1 tablespoon pork mixture into the center of each half-moon piece of empanada dough and fold dough in half. Using a fork, press down firmly on the edges to seal them tightly. Place assembled empanadas on a tray or baking sheet.
- Place canola oil in a deep-fat fryer to manufacturer’s instructions. Heat oil to 350°F. (If you don’t have a deep-fat fryer, you will need to use a high-walled sauté pan. Fill with oil to about one-third from the top and heat to 350°F on the stove.) Place empanadas in the hot oil and fry until they are golden brown. (If using a sauté pan, you will need to flip the empanadas over to finish the other side.) Remove empanadas from oil with a slotted spoon and place on a papertowel- lined plate. To Plate and Serve
- Reheat remaining guava barbecue sauce in a medium saucepan over low heat. Transfer to a serving bowl. Place bowl in the center of a large platter. Arrange empanadas on platter, around the bowl, and allow diners to dip empanadas in sauce to serve themselves. (Empanadas can be made ahead and refrigerated up to 4 days or frozen up to 1 month. Reheat room-temperature empanadas in a 350°F oven for 20 minutes before serving.)