Honey-Braised Pork Cheek Empanadas With Wild Honey Chimmichurri

• 1 pound pork cheeks
• 1/3 tablespoon kosher salt
• 1/8 teaspoon ground black pepper
• 1/3 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• 1/3 teaspoon ground cloves
• 1 yellow onion
• 1 large carrot
• 1 stalk celery
• 2/3 tablespoon garlic chopped
• 1 cup bourbon
• 1/2 cup wildflower honey
• 2 cups chicken broth
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup orange juice
• 7 ounces chipotle chile in adobo sauce
• 2 sheets pie dough 9x11

1. 1. Rub pork cheeks with salt, pepper, cumin, ginger and clove.
2. 2. Rough chop carrot, onion and celery and place in bottom of roasting pan. Place pork cheeks on top of vegetables.
3. 3. Combine bourbon, honey and chicken broth and bring to a boil. Mix well so that honey is dissolved and pour over pork cheeks.
4. 4. Cover pan tightly with foil and roast in 375 degree oven for 2 hours or until pork is very tender.
5. 5. Remove pork cheeks from pan and cool.
6. 6. Combine orange juice and chipotle in blender and puree. Mince peppers.
7. 7. Shred pork and mix with orange juice mixture and minced peppers. Season to taste with salt, pepper and additional clove, cumin and ginger as desired.
8. 8. Thaw pie dough and cut into 3" circles. Place pork mixture in center of circle and fold over, pressing to seal tightly around edge.
9. 9. Bake empanadas in 350 degree convection oven or until golden brown.

pork cheeks, kosher salt, ground black pepper, ground ginger, ground cumin, ground cloves, yellow onion, carrot, celery, garlic, bourbon, wildflower honey, chicken broth, red bell pepper, green bell pepper, orange juice

Taken from www.yummly.com/recipe/Honey-Braised-Pork-Cheek-Empanadas-with-Wild-Honey-Chimmichurri-2255246 (may not work)