BBQ Pulled Pork Empanadas Recipe

There's something magical about biting into a golden, flaky empanada that's bursting with tender, smoky pulled pork and melted cheese. This BBQ Pulled Pork Empanadas Recipe brings together Southern barbecue comfort and Latin American hand-held goodness in one delicious package. Whether you're feeding a hungry crowd at a game day party or looking for a creative way to use leftover slow-cooked pork, these savory meat empanadas deliver every single time.

What makes this BBQ Pulled Pork Empanadas Recipe stand out is how ridiculously easy it is to pull together. You don't need fancy culinary skills or hours in the kitchen. With store-bought dough or a simple homemade version, tender pulled pork shoulder, your favorite barbecue sauce, and a handful of cheese, you've got yourself a crowd-pleasing appetizer that disappears faster than you can say "pass the napkins." Trust me, once you master this BBQ Pulled Pork Empanadas Recipe, it'll become your go-to for potlucks, tailgates, and family dinners.

What Makes These BBQ Pork Hand Pies Absolutely Irresistible

Let's talk about why pulled pork empanadas deserve a permanent spot in your recipe rotation. First off, they're incredibly versatile. Got leftover BBQ from yesterday's cookout? Perfect. Prefer making fresh pulled pork from scratch? Even better. The beauty of this BBQ Pulled Pork Empanadas Recipe is that it adapts to whatever you've got on hand. Plus, the combination of sweet and smoky barbecue sauce with sharp cheddar cheese creates a flavor bomb that keeps people coming back for seconds (and thirds).

These comfort food pork hand pies also travel like champions. Unlike messy pulled pork sandwiches that drip everywhere, empanadas are neat, portable, and perfect for outdoor gatherings. You can bake them ahead, freeze them for later, or even toss them in the air fryer for an extra crispy finish. The flaky pastry dough holds up beautifully, creating the perfect vessel for that tender, saucy filling. And here's the real kicker: this BBQ Pulled Pork Empanadas Recipe works just as well for a casual Tuesday dinner as it does for your Super Bowl spread. They're fancy enough to impress but simple enough to make on a weeknight.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Game-Changer Secret You Need to Know
• FAQ
• Bring It All Together at Your Next Gathering
• Related
• Pairing
• BBQ Pulled Pork Empanadas Recipe

Ingredients

For the Empanada Dough

• All-purpose flour
• Salt
• Cold butter, cubed
• Large egg
• Cold water
• White vinegar

For the BBQ Pulled Pork Filling

• Cooked pulled pork shoulder
• BBQ sauce
• Shredded cheddar cheese
• Diced red onion
• Garlic, minced
• Smoked paprika
• Salt and black pepper

For Assembly

• Optional: sesame seeds or everything bagel seasoning
• Egg, beaten

See recipe card for quantities.

Instructions

Prepare Your Empanada Dough

1. Mix flour and salt in a large bowl, then cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
2. Whisk together the egg, cold water, and vinegar in a small bowl.
3. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms.
4. Knead the dough gently on a floured surface for about 2 minutes until smooth.
5. Wrap in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.

Create the BBQ Pulled Pork Filling

1. Heat a large skillet over medium heat and add the diced onion and minced garlic; cook for 3 minutes until softened.
2. Add the pulled pork to the skillet and stir in the BBQ sauce and smoked paprika.
3. Cook for 5 minutes, stirring occasionally, until everything is heated through and well combined.
4. Remove from heat and let the mixture cool for 10 minutes; this prevents the cheese from melting too quickly.
5. Stir in the shredded cheddar cheese and season with salt and pepper to taste.

Assemble Your Empanadas

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
3. Cut out circles using a 4-inch round cutter or a small bowl as a guide; you should get about 16-18 circles.
4. Place 2 tablespoons of the BBQ pulled pork mixture in the center of each circle.
5. Fold the dough over to create a half-moon shape and press the edges together firmly.
6. Crimp the edges with a fork to seal completely and prevent any filling from leaking out.
7. Place empanadas on prepared baking sheets, brush tops with beaten egg, and cut small slits for steam to escape.

Bake to Golden Perfection

1. Serve warm with extra BBQ sauce, sour cream, or your favorite dipping sauce on the side.
2. Bake for 25-30 minutes until the empanadas are golden brown and crispy.
3. Let them cool on the baking sheet for 5 minutes before transferring to a serving platter.

Expert Cooking Tips

• Master the Dough Temperature Keep everything cold when making empanada dough. Cold butter and ice-cold water are your best friends here because they create steam pockets during baking, resulting in that coveted flaky texture. If your kitchen is warm, pop the flour in the freezer for 10 minutes before starting.
• Don't Overfill Your Empanadas I know it's tempting to pack in as much of that delicious BBQ pulled pork as possible, but overfilling leads to bursting seams and messy empanadas. Stick to about 2 tablespoons of filling per empanada; it's the perfect amount for a good filling-to-dough ratio.
• Seal Those Edges Properly The secret to leak-free empanadas is proper sealing. After folding the dough over, press the edges together firmly, then crimp with a fork. For extra insurance, you can brush a little water on the edges before sealing; it acts like glue.
• Try the Air Fryer Method For extra crispy results, cook your empanadas in an air fryer at 375°F for 12-15 minutes, flipping halfway through. They come out incredibly crunchy on the outside while staying tender inside.
• Make a Double Batch These freeze beautifully before baking. Assemble your empanadas, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes to the cooking time.
• Play With Your BBQ Sauce Different BBQ sauces create completely different flavor profiles. A sweet Kansas City-style sauce gives you that classic taste, while a vinegar-based Carolina sauce adds tang. A spicy chipotle BBQ sauce brings serious heat that pairs perfectly with the creamy cheese.
• Rest Your Dough Don't skip the resting time in the refrigerator. This allows the gluten to relax, making the dough much easier to roll out and preventing shrinkage during baking. If you're in a hurry, 20 minutes minimum will do, but 30-60 minutes is ideal.

Recipe Variations & Substitutions

Make It Spicy

• Add diced jalapeños or a tablespoon of hot sauce to your filling for a kick. Swap regular cheddar for pepper jack cheese, or mix in some chipotle peppers in adobo sauce with your pulled pork. For serious heat lovers, a drizzle of sriracha mixed into the BBQ sauce does wonders.

Go Low-Carb or Keto-Friendly

• Replace the traditional empanada dough with a fathead dough made from mozzarella, cream cheese, almond flour, and egg. It creates a cheesy, low-carb alternative that still gets beautifully golden. You'll need to adjust cooking time slightly; bake at 350°F for 20-22 minutes.

Try Different Proteins

• While this BBQ Pulled Pork Empanadas Recipe is fantastic with pork, you can absolutely substitute shredded chicken, beef brisket, or even jackfruit for a vegetarian version. The preparation method stays exactly the same.

Cheese Lovers Unite

• Mix multiple cheese varieties for extra richness. Try combining sharp cheddar with smoked gouda, or add cream cheese to the filling for an extra creamy texture. Monterey Jack with jalapeño pieces adds both creaminess and a subtle kick.

Dietary Modifications

• For gluten-free empanadas, use a gluten-free flour blend in place of all-purpose flour. Add ½ teaspoon of xanthan gum if your blend doesn't include it. The texture will be slightly different but still delicious. For a dairy-free version, skip the cheese entirely and add extra BBQ sauce and some nutritional yeast for a savory depth.

Regional Flavor Twists

• Create Tex-Mex empanadas by adding cumin, chili powder, and corn to your filling. For a Carolina-style version, use mustard-based BBQ sauce and add pickles. Memphis-style calls for a dry rub on the pork with a tangy tomato-based sauce mixed in.

Equipment Recommendations

• Large mixing bowl ; essential for making the dough and combining ingredients
• Pastry cutter or fork ; helps incorporate butter into flour for flaky dough
• Rolling pin ; gets your dough to the perfect thickness
• 4-inch round cutter ; creates uniform empanada circles (a small bowl works too)
• Parchment paper ; prevents sticking and makes cleanup a breeze
• Pastry brush ; for applying egg wash to get that gorgeous golden color
• Cast-iron skillet ; perfect for preparing the pulled pork filling evenly
• Baking sheets ; you'll need at least two for a full batch
• Cooling rack ; helps empanadas stay crispy by allowing air circulation

Storage & Meal Prep Tips

Refrigerator Storage

• Store baked empanadas in an airtight container in the fridge for up to 4 days. To reheat, place them in a 350°F oven for 10-12 minutes until warmed through and the pastry crisps back up. Avoid microwaving if possible, as it makes the dough soggy.

Freezing Instructions

• Unbaked empanadas freeze exceptionally well. Arrange them on a baking sheet lined with parchment paper and freeze until solid (about 2 hours). Transfer to freezer bags with parchment paper between layers. They'll keep for up to 3 months. Bake straight from frozen at 375°F for 30-35 minutes.

Baked and Frozen Option

• Already baked empanadas can also be frozen. Let them cool completely first, then wrap individually in plastic wrap before placing in a freezer bag. Reheat from frozen in a 350°F oven for 15-20 minutes.

Make-Ahead Strategy

• Prepare the dough and filling up to 2 days in advance. Store them separately in the refrigerator. Assemble and bake on the day you plan to serve for the freshest taste and texture.

Filling Prep Tip

• The BBQ pulled pork filling actually tastes better when made a day ahead because the flavors have time to meld together. This also makes assembly day much faster and less stressful when you're entertaining.

FAQ

Bring It All Together at Your Next Gathering

This BBQ Pulled Pork Empanadas Recipe proves that comfort food doesn't have to be complicated. With tender slow-cooked pork, tangy barbecue sauce, and melted cheese wrapped in flaky pastry, you've got everything you need for a show-stopping appetizer. Whether you're planning a game day spread, a summer cookout, or just looking for a creative way to use leftover pulled pork, these savory meat empanadas deliver big flavor in every bite.

Once you've mastered this BBQ Pulled Pork Empanadas Recipe, keep the hand-held party going with other crowd-pleasing pastries. Try the elegant Prosciutto Puff Pastry Recipe for a sophisticated appetizer that pairs salty prosciutto with buttery puff pastry, or switch gears entirely with a sweet Berry Puff Pastry Recipe that showcases fresh berries in flaky, golden layers. Both recipes are just as easy to make and equally impressive on your serving table. Go ahead and give these empanadas a try; your family and friends will be asking for them by name at every single gathering.

With love and good food
By Lisa Johnson💛

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