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Homemade BBQ pulled pork empanadas recipe on a white marble counter, golden and flaky with melted cheese and smoky barbecue filling, shot from above in natural light.

BBQ Pulled Pork Empanadas Recipe

Crispy, cheesy, and smoky BBQ Pulled Pork Empanadas that combine Southern barbecue comfort with Latin flavor. Perfect for cookouts, game days, or using up leftover pulled pork — ready in under an hour!
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Course: Appetizer, Snack
Cuisine: Latin American, Southern Fusion
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 16 empanadas
Calories: 280kcal
Cost: $12

Equipment

  • 1 Large mixing bowl For mixing dough and filling
  • 1 Pastry cutter or fork To cut butter into flour
  • 1 Rolling Pin To roll the dough evenly
  • 1 4-inch Round Cutter Or use a small bowl
  • 2 Baking sheets For baking the empanadas
  • 1 Pastry brush For applying egg wash
  • 1 Cast-iron skillet To prepare the filling
  • 1 Cooling rack To cool empanadas and keep them crisp
  • 1 Parchment paper To prevent sticking during baking

Ingredients

Dough

  • 3 cups All-purpose flour Provides structure and flakiness
  • 1 teaspoon Salt Balances flavors
  • ½ cup Cold butter, cubed Substitute with lard for traditional flavor
  • 1 large Egg Binds dough together
  • ½ cup Cold water Add more if needed
  • 1 tablespoon White vinegar Makes dough tender

Filling

  • 3 cups Cooked pulled pork shoulder Leftover or freshly made
  • 1 cup BBQ sauce Choose sweet, smoky, or spicy
  • 1 ½ cups Shredded cheddar cheese Adds tang and creaminess
  • ½ cup Diced red onion Adds crunch and sharpness
  • 2 cloves Garlic, minced Adds depth of flavor
  • ½ teaspoon Smoked paprika Enhances BBQ flavor
  • Salt and black pepper To taste

Assembly

  • 1 large Egg, beaten For brushing tops
  • Sesame seeds or everything bagel seasoning Optional topping for extra flavor

Instructions

  • Mix flour and salt, then cut in cold butter until crumbly. Whisk egg, water, and vinegar; combine to form dough. Chill 30 minutes.
  • Sauté onion and garlic in skillet; add pulled pork, BBQ sauce, and paprika. Let cool, then stir in cheese.
  • Roll out dough to ⅛ inch thick; cut into circles. Add 2 tablespoon filling, fold, and crimp edges.
  • Brush with beaten egg and bake at 375°F for 25–30 minutes until golden brown.
  • Let cool slightly and serve warm with BBQ sauce or dipping sauce.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 280kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 380mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1.6mg