Pernil Empanadas

In a Dutch oven over medium heat, heat the olive oil and add the onion. Cook until the onion is caramelized, about 20 minutes.

Add the adobo chili pepper, orange juice and olives and bring to a boil. Then add the pernil, salt pepper and cumin and mix well. Remove from heat.

Place your dough disks on a work surface. Fill half of the circles with the pernil mixture, making sure you leave at least 1/2 inch around the edge of the dough. Wet the edges, place another dough circle on top and seal the edges together by pressing them with a fork.

Use a deep pan with very hot oil to fry them until they are golden brown.