From: Carmen Gonzalez, New York City. Yield: 30 large or 60 small empanadas. 3 lb. boneless pork butt or pork shoulder empanada shells (large or small size) Adobo: 3 Tbsp. dried oregano ½ bunch fresh rosemary 10 cloves garlic, finely minced ½ cup extra virgin olive oil Mojo: 5 cloves garlic, finely minced ½ bunch cilantro, coarsely chopped 2 Tbsp. freshly squeezed lemon juice 2 Tbsp. extra virgin olive oil Mop: 1 cup apple cider vinegar ½ ...

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