Empanadas with Spicy Pork (Mexican)

Traditional empanadas with plenty of heat.

1 Tbsp. black peppercorns
1 tsp. dried oregano
1 tsp. cumin seeds
½ tsp. whole cloves
1 stick cinnamon
2 cloves garlic, minced
1-5 lb pork butt
1 Tbsp. olive oil
2 onions, finely diced
1 recipe Salsa Verde
2 tsp. sea salt
¼ tsp. pepper, freshly cracked
½ cup chicken stock
8 cups flour, unbleached
1 cup vegetable shortening
2 Tbsp. baking powder
2½ cups warm water (100°F-110°F)
½ cup butter, melted

Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2-3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.

Preheat oven to 425°F.

Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2½ hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.

Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1½ tsp. salt, pepper, and stock. Simmer until liquid starts to thicken, 5-8 minutes.

Whisk together flour, shortening, remaining ½ tsp. salt, and baking powder in bowl. Add 2½ cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into sixty 1½" balls; cover with plastic.

Lightly flour work surface; roll out each dough ball to 3½" disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.

Preheat oven to 425°F.

Arrange empanadas on parchment-lined baking sheets; generously brush with butter.

Bake two pans (meanwhile, refrigerate others) until light brown, 20-25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.

Makes 60.