Description
A delicious fusion of Southern BBQ and Latin flavors, these empanadas are filled with tender pulled pork and wrapped in a crispy pastry.
Ingredients
Scale
- 2 cups pulled pork (shredded pork loin or shoulder)
- 1 cup BBQ sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cheese (optional, sharp cheddar or Monterey Jack)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 egg (for egg wash)
- Empanada pastry dough (store-bought or homemade)
Instructions
- In a slow cooker, combine pulled pork, BBQ sauce, onion, garlic, and spices. Cook on low for 8 hours or until fork-tender. Shred the meat once cooled.
- Roll out your pastry dough on a floured surface if using store-bought, or make your own with flour and butter.
- Preheat the oven to 400°F (200°C).
- Cut out circles from the dough using a round cutter or glass, about 4-5 inches in diameter.
- Spoon a tablespoon of pulled pork into the center of each circle. Optionally, add cheese and herbs.
- Fold the dough over and seal the edges, crimping with a fork.
- Place empanadas on a parchment-lined baking sheet and brush with egg wash.
- Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Notes
For a vegetarian option, substitute the pulled pork with chicken or jackfruit. Pair with coleslaw or avocado salsa for balance.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern, Latin
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: empanadas, BBQ, pulled pork, Southern, Latin cuisine, family recipe, comfort food