Combine the spices in a medium bowl. Rub 1/2 cup of spice mixture all over the pork until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.).
In a large pot, add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. Chill until ready to use. (can be made ahead).
In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Chill. (can be made ahead).
In a large bowl, combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.
After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator covered with plastic wrap. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.
When ready to make, combine the pork with the filling mixture. Mix well. If available, use a food processor to puree the mixture. Set aside.
Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying. (can be frozen at this point).
Preheat oil in a large saucepan or Dutch oven to 350 degrees F. Fry the empanadas for about 3 to 5 minutes or until they are golden brown.
Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa.