🍖🥟 BBQ Pulled Pork Empanadas with Cheese & Coleslaw Recipe, How To Video | NaminalStyle

pulled pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often more affordable.

BBQ sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often less expensive.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat offers more fiber, while store-bought is convenient.

Taste the pulled pork and BBQ sauce before starting the empanadas.

Prepare coleslaw by mixing avocado mayo, salt, ground black pepper, apple cider vinegar, lime or lemon juice, chopped cabbage, carrots, and sugar.

Mix the coleslaw ingredients until well combined.

Use Goya puff pastry empanada shells for the empanadas.

Wet the rim of the empanada shell before filling.

For the first empanada, add cheese and original pulled pork (without BBQ sauce) and seal it up.

For the second empanada, add coleslaw and pulled pork with BBQ sauce and seal it up.

For the third empanada, combine cheese, coleslaw, and pulled pork and seal it up.

Heat oil in a pan over medium to low heat, aiming for around 325°F.

Shallow fry the empanadas, flipping them a couple of times for even cooking, about 1.5 minutes per side.

Check for minimal bubbles while frying to ensure proper cooking temperature.

Flip the empanadas when the edges start to brown, about 1.5 minutes per side.

Remove the empanadas from the oil and check for a nice golden brown crust before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens