Instant Pot Pork Empanadas

Ingredients

• 1 tablespoon ground annatto, optional
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3/4 teaspoon curry powder
• 3 to 5 chiles de arbol
• 10 cloves garlic, smashed
• 1/4 cup Abuela Chabe’s Seasoning (see Cook’s Note)
• Kosher salt
• 2 1/2 pounds boneless pork shoulder, cut into 4 equal pieces
• Two 14-ounce packages frozen empanada wrappers, thawed in the refrigerator (20 wrappers)
• 1 large egg, beaten
• Nonstick cooking spray
• 1/2 cup white vinegar
• 3 cloves garlic
• 1 to 2 jalapeños, quartered and seeded, optional
• 1 avocado, seeded, peeled and cut into eighths
• 1 small bunch fresh cilantro, chopped (about 1 cup packed)
• 1/2 white onion, chopped
• Pinch sugar, honey or agave
• Kosher salt

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