Few things in the culinary world are as universally loved as food that can be eaten with your hands. Bite-sized, crispy on the outside, and packed with rich, savory filling inside—empanadas check every single box. When you take the tender, smoky, melt-in-your-mouth deliciousness of pulled pork and encase it in a golden pastry shell, you elevate the empanada to a whole new level. Enter Pulled Pork Empanadas: a fusion of Latin-inspired tradition and Southern comfort food that’s perfect for parties, family dinners, or even just a cozy night in.
This recipe combines the best of both worlds—flaky, buttery pastry that shatters at first bite and a hearty, flavorful pulled pork filling that carries notes of smoke, spice, and tang. The result is an unforgettable treat that you’ll find yourself craving again and again.
In this guide, we’ll take you through everything you need to know: from the history of empanadas to the detailed recipe for making pulled pork empanadas at home, complete with variations, pro tips, and serving suggestions.
The History of Empanadas
The word empanada comes from the Spanish verb empanar, meaning “to coat with bread.” Originating in Galicia, Spain, empanadas were historically filled with seafood, meats, or vegetables, making them the perfect portable meal for workers and travelers. As Spanish explorers traveled the world, they brought empanadas with them, introducing the concept to Latin America, the Caribbean, and beyond.
Today, empanadas are deeply ingrained in cultures from Argentina and Mexico to the Philippines and the Caribbean. Fillings vary widely: beef, chicken, cheese, vegetables, even sweet options like guava and cream cheese. What makes empanadas truly special is their adaptability. And now, we’re giving them a twist with one of the most beloved American comfort foods—pulled pork.
Why Pulled Pork Empanadas Are a Game-Changer
Pulled pork has a long-standing place in American culinary tradition, particularly in Southern barbecue culture. Slow-cooked until tender, then shredded and flavored with spices or sauce, it’s a dish that can stand on its own or serve as the star in sandwiches, tacos, nachos, and now, empanadas.
When wrapped inside a crisp pastry shell, the juicy pork gets a new texture contrast—soft, succulent meat against crunchy, golden crust. It’s the perfect handheld comfort food, and it feels indulgent without being overly complicated.
Ingredients for Pulled Pork Empanadas
For the Pulled Pork Filling:
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2 lbs pork shoulder (pork butt), boneless
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1 tbsp olive oil
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1 large onion, diced
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4 cloves garlic, minced
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1 tsp smoked paprika
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1 tsp chili powder
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1 tsp ground cumin
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1 tsp oregano
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1 tsp salt
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½ tsp black pepper
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1 cup barbecue sauce (smoky or tangy, depending on preference)
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½ cup chicken stock or water
Optional Add-ins:
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1 jalapeño, minced (for spice lovers)
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½ cup shredded cheddar or Monterey Jack cheese (for cheesy empanadas)
For the Empanada Dough:
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3 cups all-purpose flour
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1 tsp salt
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½ cup cold butter, cubed
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1 large egg
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½ cup cold water (more as needed)
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1 tbsp vinegar (helps with flakiness)
(Shortcut: Store-bought empanada wrappers or pie crust dough can be used if you’re short on time.)
For Assembly and Baking/Frying:
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1 egg, beaten (for egg wash)
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Oil for frying (if frying instead of baking)
Step-by-Step Instructions
Step 1: Prepare the Pulled Pork Filling
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Season the pork shoulder with salt, pepper, paprika, cumin, chili powder, and oregano.
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Heat olive oil in a large Dutch oven or slow cooker insert, searing pork until golden brown on all sides.
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Add onions and garlic, sautéing until fragrant.
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Pour in chicken stock and barbecue sauce. Cover and cook:
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Slow Cooker: 7–8 hours on low or 4–5 hours on high.
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Oven: 3–4 hours at 300°F (150°C).
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Once tender, shred the pork with two forks and mix it with the cooking juices. Let cool before filling empanadas.
Step 2: Make the Empanada Dough
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In a large bowl, whisk together flour and salt.
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Cut in the cold butter using your hands or a pastry cutter until mixture resembles coarse crumbs.
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Add egg, vinegar, and cold water. Mix until dough comes together.
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Knead gently, form into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 3: Assemble the Empanadas
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Roll dough to about ⅛ inch thick. Cut circles using a round cutter (4–6 inches in diameter).
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Place 2 tablespoons of pulled pork filling in the center of each circle. Add cheese if desired.
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Fold dough over to form a half-moon shape. Press edges with a fork to seal.
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Brush with beaten egg for shine.
Step 4: Cook the Empanadas
You have two options:
Baked Empanadas (Healthier)
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Preheat oven to 400°F (200°C).
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Place empanadas on a parchment-lined baking sheet.
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Brush with egg wash.
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Bake for 20–25 minutes until golden brown.
Fried Empanadas (Extra Crispy)
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Heat oil to 350°F (175°C).
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Fry empanadas in batches until golden, about 3–4 minutes per side.
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Drain on paper towels.
Serving Suggestions
Pulled Pork Empanadas are versatile and pair well with a wide range of sides and dips:
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Dips: Salsa, sour cream, chimichurri, guacamole, or spicy aioli.
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Sides: A fresh green salad, coleslaw, or roasted vegetables.
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Main Meal: Serve alongside rice and beans for a hearty dinner.
They’re also a fantastic party appetizer—mini empanadas can be made for bite-sized snacking.
Tips for Perfect Pulled Pork Empanadas
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Cool the filling before stuffing—hot filling can cause the dough to tear.
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Don’t overstuff—too much filling will cause empanadas to burst open.
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Seal well—crimp edges with a fork or fold and twist for a traditional look.
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Experiment with flavors—try adding caramelized onions, roasted peppers, or even pineapple for a sweet-savory twist.
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Make ahead—assemble empanadas, freeze on a tray, then store in freezer bags. Bake or fry straight from frozen.
Variations
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Cheesy Pulled Pork Empanadas: Mix shredded cheese into the pork before filling.
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Spicy Jalapeño Empanadas: Add diced jalapeños or hot sauce for heat.
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Sweet & Savory Empanadas: Add diced pineapple or apple chunks for a tropical twist.
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Mini Empanadas: Perfect for appetizers or party platters.
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Vegetable Additions: Include sautéed peppers, corn, or beans for extra flavor.
Preparation Time & Yield
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Pulled Pork Preparation: 4–8 hours (depending on method)
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Dough Preparation: 30 minutes (plus 30 minutes chilling)
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Assembly & Cooking: 45 minutes
Total Time: 5–9 hours (mostly inactive slow cooking)
Yield: About 16 empanadas
Nutrition (Per Empanada, Baked Version)
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Calories: ~280
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Protein: 12g
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Carbohydrates: 26g
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Fat: 14g
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Fiber: 2g
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Sugar: 4g
(Fried empanadas will have ~70–100 extra calories each.)
Why You’ll Love This Recipe
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Combines two comfort food classics—empanadas and pulled pork.
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Works as both a main dish and appetizer.
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Can be baked or fried depending on your preference.
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Freezer-friendly and meal-prep approved.
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Highly customizable with different fillings and sauces.
Final Thoughts
Pulled Pork Empanadas are the ultimate comfort food fusion, offering a taste of Latin tradition and American barbecue in every bite. Whether you serve them as a snack at a game night, pack them for a picnic, or make them the star of your dinner table, they’re guaranteed to disappear quickly.
Once you’ve made these empanadas, you’ll realize just how adaptable the recipe is. You can swap the filling, change the cooking method, or even make them sweet for dessert. But one thing will remain constant: the irresistible crunch of the pastry and the savory, tender goodness of pulled pork inside.
So next time you have leftover pulled pork—or if you’re just in the mood to make something unforgettable—whip up a batch of Pulled Pork Empanadas. They’re crispy, juicy, flavorful, and absolutely worth the effort.