These pulled pork empanadas are everything you could want in a handheld meal. Crispy, flaky pastry wrapped around smoky barbecue pulled pork, melty cheddar cheese, and just the right amount of spice.
Whether you’re planning a game day menu, need an easy appetizer for a party, or are looking for a creative way to use leftover pulled pork, these baked empanadas are always a hit.
If you love dishes like this that can be mains or appetizers, try my bacon-wrapped chicken bites and waffles, chicken Caesar salad sliders, and homemade egg rolls with leftover brisket.
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Why You’ll Love This Recipe
- A delicious way to use leftover pulled pork.
- Baked instead of fried for an easy, mess-free recipe.
- Crispy, flaky crust with a cheesy barbecue filling.
- Perfect for parties, tailgates, holidays, and family dinners.
- Easy to make ahead and freeze.
- Ready in about 40 minutes.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Pulled Pork: Tender, smoky, and packed with flavor, making these empanadas hearty and satisfying.
- BBQ Sauce: Coats the pork in a sweet, smoky, tangy glaze that keeps the filling juicy and flavorful.
- Empanada Dough: The crispy, flaky shell that holds all the delicious filling together and bakes up beautifully golden.
- Onion & Jalapeno: Add sweetness, a little crunch, and just the right amount of heat to balance the rich pork and cheese.
- Slap Ya Mama Seasoning: Brings bold Cajun-inspired flavor that gives the filling an extra kick.
Variations
- Swap the Meat: Use leftover beef brisket or shredded chicken.
- Change Up the Cheese: Use pepper jack, Monterey Jack, or smoked gouda instead of cheddar.
- Add Classic Mexican Veggies: Stir black beans or corn into the filling for extra texture.
- Add Bacon: Cooked bacon adds even more smoky flavor.
- Sweet and Spicy: Drizzle with hot honey after baking for a sweet-and-spicy finish.
- Mild: Skip the jalapeno if you prefer a milder filling.
How to make Pulled Pork Empanadas
Step 1: Cook the onion and jalapeno until tender and fragrant. Then, add the remaining filling ingredients and cook until bubbly. Cool slightly before filling the empanadas.
Step 2: Place empanada dough rounds on a lightly floured surface and slightly moisten the edges.
Step 3: Sprinkle cheese on one side of the rounds, then top with the filling. Then, fold the dough over and crimp the edge with a fork. Repeat until all the empanadas are made and transfer them to a baking sheet.
Step 4: Brush the empanadas with egg wash and bake until puffed and golden. Rest for several minutes and enjoy with your favorite dipping sauce.
Expert Tips
- Don’t overfill the dough, or it may split while baking.
- Let the filling cool slightly before assembling to prevent the dough from becoming soggy.
- Seal the edges well using both water and a fork.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Line your baking sheet with parchment paper for easy cleanup.
Pulled Pork Empanadas FAQs
Yes! Store-bought barbecue pulled pork is a convenient shortcut and works perfectly in this recipe. Leftover homemade pulled pork is another excellent option.
Absolutely. Assemble the empanadas up to 24 hours in advance, cover, and refrigerate. Bake them just before serving for the freshest flavor and crispiest crust.
Yes! Air fry them at 375°F for 10-12 minutes, or until golden brown and crisp.
Sharp cheddar melts beautifully and pairs well with barbecue flavors, but pepper jack, Monterey Jack, smoked Gouda, or Colby Jack are all delicious alternatives.
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days.
Yes. You can freeze them either baked or unbaked. For unbaked empanadas, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
These empanadas pair well with creamy coleslaw, potato salad, macaroni salad, baked beans, corn on the cob, tortilla chips and salsa, or a fresh green salad. They’re also perfect as part of a game day appetizer spread.
Great Pairings for Your Empanadas
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Pulled Pork Empanadas
Ingredients
Pulled Pork Mixture
- 1 ½ cups pulled pork
- ½ cup onion diced
- 1 jalapeño stem and seeds removed, diced
- 1 tablespoon butter
- 1 cup barbecue sauce
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cup sharp cheddar cheese shredded
- 11.6 ounce 5" empanada dough I used Goya
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
Pulled Pork Mixture
- In a saucepan, melt butter over medium heat.
- Saute onions and jalapenos until tender.
- Add pulled pork, seasonings, and barbecue sauce. Heat until boiling then remove from heat.
Assembling the Empanadas
- On a lightly floured surface, lay out a few pieces of dough at a time.
- Add a little water to the edges of the dough before filling to help seal.
- Next, add a small amount of shredded cheese and a heaping tablespoon of brisket mixture.
- Fold the dough in half. Pinch the edges and, using the tines of a fork, crimp the edges to seal.
- Place empanadas on the prepared baking sheet.
Egg Wash
- In a small bowl, whisk egg and water together. Using a basting brush, brush egg wash over the top of each empanada.
- Bake for 20 minutes or until the empanada crust is golden brown.
- Remove from the oven and enjoy with your favorite dipping sauce.
Notes
- Don’t overfill the dough, or it may split while baking.
- Let the filling cool slightly before assembling to prevent the dough from becoming soggy.
- Seal the edges well using both water and a fork.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Line your baking sheet with parchment paper for easy cleanup.
Nutrition
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