1. Seasoning

Cup of Yum
1. Season the pork with 1½ teaspoon of salt, 1 teaspoon of pepper, and paprika.

2. Cooking

1. Place the meat and onion in a small pot or large skillet, and pour in the vinegar and enough water to cover it.Boil covered over medium heat until the meat is very tender and flaky, adding more water during the process if it should need it to prevent it from burning (20-25 mins).Once the meat is cooked through, let the juices evaporate and brown the meat in the fat released (or add butter if there's not enough fat). Remove it from the heat.

3. Shredding

1. Using two forks, shred the pork as finely as possible. Set the meat aside.

4. Adding apples

1. Core and dice the apples and add them to the still-warm meat.Mash the apples a bit with a potato masher, then let everything cool to room temperature.Between the heat from the meat, and the heat frying the empanadas later, the apple will get a bit softer. If you want the apples even mushier, you can heat everything and cook and stir until the mixture reaches your preferred consistency.

5. Storing

1. Keep covered until it's time to work on the empanadas, or refrigerate for up to 72 hours.