PULLED PORK EMPANADAS

To make Carnitas filling:
Place chopped onion, minced garlic, ancho chiles with ¼ cup of its water, broth, juice and zest of lime, and 1 bay leaf. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
To make Cochinita Pibil Filling:
Make the sauce. Place the achiote paste, orange juice and lime juice in a blender and blend until smooth. Add the sauce into the bowl with the pork. Marinate overnight for best results, or at least one hour. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
Assemble Empanadas

Shred the pork. With a slotted spoon, place the pork into a bowl or baking dish. Shred the pork with 2 forks. It should be extremely soft at this point. Pour the sauce back into it.
Make the empanadas. Place an empanada dough disc down and add two tablespoons of the meat mixture on it. Fold over and with a fork, press down to seal to prevent filling from getting out.
Bake in oven. Brush each empanada with olive oil on each side. Place on a baking sheet and bake at 375°F for 40 minutes.
Air fry the empanadas. Brush each empanada with olive oil on each side. Air fry at 400°F for 20 minutes.