Cuban Medianoche Empanadas

Name: Cuban Medianoche Empanadas
Ingredients: 3 Cups all-purpose flour, plus more for dusting; 2 egg yolks; ¼ Cup water; 6 Tablespoons olive oil; 1 2½-pound bone-in pork shoulder, trimmed of most visible fat; 1½ Tablespoon ground cumin; 1½ Tablespoon ground cilantro; Kosher salt; Freshly ground black pepper; 2 Tablespoons canola or vegetable oil; 1½ Cup chicken stock; 1 Tablespoon sherry vinegar; 1 large onion, coarsely chopped, plus 1/4 cup finely chopped onion; ½ head garlic, peeled and chopped; ½ Cup orange juice; ¼ Cup fresh lime juice (from about 2 limes); 1½ fresh or dried bay leaves; 4 sprigs fresh thyme; 1½ sprigs fresh oregano; ½ Tablespoon Dijon mustard; 2 Tablespoons finely chopped cilantro; 2 Tablespoons olive oil; Nonstick cooking spray; 1 egg, lightly beaten, for brushing