Instructions

Instructions for Pork

1. Cut the fat down to 1/4" on the topside of the pork, this should take off all of the hard pieces of fat. Score the remaining fat down to the meat in a grid or tic-tac- toe shape. Apply the oil to the entire pork butt. Now you can apply the pork rub evenly all over the Pork.
2. Place it in the smoker set at 225 degrees, fat side down. When the internal temperature reaches 160 take the pork out and place it in the deep roasting pan, pouring 1/2 can of beer into the pan and covering it with the foil. Return the pork to the smoker and continue cooking until internal temp reaches 203 degrees.
3. Take the pork out and let it rest for 1 hour exactly the way it is without removing foil.
4. Now remove all foil, shred the pork with either two forks or meat claws. While shredding, add more seasoning and let it cool.

Instructions for Empanadas

1. When the pulled pork is cooler than room temperature you can begin making your empanadas. Set your smoker or oven at 450 degrees.
2. Take one of the dough disks in one hand and use the other to put about 2 ounces of the pulled pork in the middle of the disk. Place a tablespoon of the bbq sauce and a piece of the cheese on the meat.
3. Close up the disc by either using the tip of a fork to press around the edges or using your fingers to squeeze the seam and twist into a pastry design.
4. Use a non- stick cooking spray to cover a large cookie sheet and place finished empanadas 1" apart on it. Paint each pastry with the egg, then sprinkle just a little of the pork rub on them.
5. Bake the empanadas until golden brown. You may need to flip them if one side is not browning.
6. Once they're evenly browned, remove and enjoy!