Pastelillos de Pernil with Guava BBQ Sauce

Ingredients

• For the Pastelillos:
• 2 cups shredded pernil (slow-roasted pork shoulder) 🐷
• 0.5 tsp adobo seasoning
• 0.5 tsp garlic powder
• 0.5 tsp cumin
• 0.5 tsp black pepper
• 0.5 cup shredded mozzarella or cheddar cheese 🧀
• 10 empanada discs (store-bought or homemade) 🥟
• 1 egg, beaten (for sealing) 🥚
• Oil for frying (or bake at 375°F for a lighter option)
• For the Guava BBQ Sauce:
• 0.5 cup guava paste 🍈
• 0.25 cup ketchup 🍅
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.5 tsp black pepper

Instructions

1. 11️⃣ Make the Guava BBQ Sauce
2. 2In a small saucepan, melt guava paste over low heat.
3. 3Stir in ketchup, vinegar, Worcestershire sauce, garlic powder, paprika, salt, and black pepper.
4. 4Simmer for 5 minutes, stirring until smooth. Remove from heat and let cool.
5. 52️⃣ Prepare the Filling
6. 6In a bowl, mix shredded pernil with adobo, garlic powder, cumin, and black pepper.
7. 7Stir in shredded cheese.
8. 83️⃣ Assemble the Pastelillos
9. 9Place 1 tbsp of filling onto each empanada disc.
10. 10Brush the edges with beaten egg, fold in half, and press with a fork to seal.
11. 114️⃣ Cook to Perfection
12. 12Heat oil in a deep pan to 350°F and fry 2-3 minutes per side until golden brown.
13. 13Alternative: Bake at 375°F for 15 minutes (brush with oil first).
14. 145️⃣ Serve & Enjoy!
15. 15Serve warm with guava BBQ sauce on the side for dipping!