Pulled Pork Empanadas - english Grill- and BBQ-Recipe - 0815BBQ

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.

Start with a pork butt and apply mustard and your favorite barbecue rub all over it.

Place the pork butt on the grill and smoke it for approximately 16 hours until done.

Once cooked, pull the pork apart to prepare for stuffing the empanadas.

Use a convenience version of yeast dough or make a simple basic yeast dough from scratch.

Take a cup or glass to cut circles out of the dough.

Flatten the circles slightly after cutting them out.

Stuff each circle with pulled pork and some shredded cheese.

Optionally, add a slice of jalapeno or coleslaw to the filling.

Ensure the edges of the dough are free of filling to seal properly.

Use a fork to press down around the edges of each empanada to seal them.

Heat vegetable oil in a cast iron pan for frying.

Fry the empanadas for approximately 2-3 minutes per side until golden brown.

Watch the empanadas as they fry, flipping them when golden brown.

Once cooked, place the empanadas on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens