BBQ Pulled Pork Empanadas
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
15
Prep Time
1 minute
Cook Time
20 minutes
These Smoky Pulled Pork Empanadas put an American BBQ twist on a classic Spanish dish that’s loved across Latin America. Tender, slow-smoked pulled pork is wrapped in a seasoned homemade dough and fried until perfectly golden and crispy. Featuring Crispy’s pulled pork and a hit of Pop Smoke seasoning, each bite delivers that rich, smoky, sweet-and-savory BBQ flavor inside a traditional handheld favorite. Perfect for game day, cookouts, or anytime you want a crowd-pleasing appetizer or main dish with bold, cross-cultural flavor.
Recipe by: Tracy Lingle - @MyChowLine
Ingredients
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3 c. of all-purpose flour plus a little extra when rolling out the dough
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2 tsp. of baking powder
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Pop Smoke seasoning, to taste (This gives the dough some added flavor!)
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¾ c. of lard
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Lemon juice (1 fresh lemon)
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1 c. of warm water plus a few ounces extra when sealing the empanadas
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Crispy’s Pork Shoulder (pulled or chopped), cool (NOT straight out of the fridge)
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Peanut oil, beef tallow, or pork lard for frying
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RPG Vodka Rib Glaze or your favorite BBQ Sauce for dipping!
Directions
In a large mixing bowl, add the all-purpose flour, baking powder, Pop Smoke seasoning, lard, the juice of 1 lemon, and about ¼ c. of the water, and mix well. If the dough is too dry, add a little more water. Repeat as necessary. The dough should form into a ball and be only slightly sticky.
Place the dough ball in the mixing bowl, cover with plastic wrap, and let it “prove” for about 1 hour.
Place the dough ball on a baker’s mat or cutting board, flatten it out, and cut it into smaller pieces (about 15). Pull and roll the smaller pieces until they are rounded dough balls.
Roll out each dough ball with a rolling pin until it is about the size of a fajita tortilla. Lightly dust each with a little flour before stacking to prevent them from sticking together.
The pork filling should be cool, NOT cold or frozen. Place a generous amount of the BBQ pork in the center of the empanada. Wet the edges of your dough with some of the water. Fold the empanada in half and pinch the edges to seal it. Make sure they are sealed well so it doesn’t pop open in the fryer! Once sealed, if you want to make it pretty, use a fork to crimp the edges. Repeat the steps until all the empanadas are ready to fry up!
Preheat your frying oil. (We used a skillet with peanut oil, but if you have a fryer, feel free to use it! You can also use beef tallow or pork lard instead of peanut oil.) Once the oil is ready, fry the empanadas until golden brown and crispy on the outside. They should also be heated through on the inside.
Set them on paper towels to absorb any extra oil and let them cool a bit. Once cooled, pair them with your favorite Barbeque Sauce and enjoy!
Recipe Video
Recipe Note
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