Pulled Pork and Apple Filling for Empanadas

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Make amazing, unforgettable empanadas with this apple and juicy pulled pork stuffing. It's perfect for holiday buffets and feasts.

Introduction

This pork filling for empanadas and pastelitos combines some staples of the Dominican seasonal celebrations: pork and apples. I am sure will be a success at your holiday celebration (Thanksgiving – if you celebrate it – Christmas and New Year).

How to use

You can use this filling for our traditional fried empanadas and pastelitos, or our easy, butter-free baked empanadas, or even our super popular, gluten-free empanadas de yuca (cativías).

About this recipe

The combination of savory, juicy pulled pork and gently sweet apples will surely be a success, especially with my fellow Dominicans. We absolutely love combining sweet and savory flavors.

Feel free to add a touch of hot sauce if you so dare. I loved it too.

Buen provecho!

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[Recipe + Video] Apple and Pulled Pork Filling for Empanadas

By: Clara Gonzalez

Make amazing, unforgettable empanadas with this apple and juicy pulled pork stuffing. It's perfect for holiday buffets and feasts.

5 from 1 vote

Recipe

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Party

Cuisine Dominican

Servings 8 empanaditas (aprox).

Calories 150 kcal

Ingredients

• ½ pound [0.23 kg] of boneless pork
• 2¼ teaspoon salt, (or more, to taste) divided
• 2¼ teaspoon pepper, (or more, to taste) divided
• 1 teaspoon of paprika
• ¼ cup red wine vinegar
• 1 cebolla roja, cortada en cuartos
• 4 tablespoon butter, (may not be needed)
• 2 fuji apples

Instructions

 

• 
  Seasoning: Season the pork with 1½ teaspoon of salt, 1 teaspoon of pepper, and paprika.
• 
  Cooking: Place the meat and onion in a small pot and pour in the vinegar and enough water to cover it.

  Cook covered over medium heat until the meat is very tender and flaky, adding more water during the process if it should need it to prevent it from burning (20-25 mins).

  Once the meat is cooked through let the liquid evaporate and brown the meat in the fat released (or add butter if there's not enough fat).

  Remove from the heat.
• 
  Shredding: Using two forks shred the pork as finely as possible. Set the meat aside.
• 
  Adding apples: Core and dice the apples and add to the still-warm meat.

  Mash the apples a bit with a potato masher, then let everything cool to room temperature.

  Between the heat from the meat, and the heat frying the empanadas later the apple will get a bit softer.
• 
  Serving: Keep covered until it's time to work on the empanadas, or refrigerate for up to 72 hours.

Tips and Notes

Leftover pulled pork empanadas filling

If you have some leftover puerco asado, use it and skip to step 3. 

Nutrition

Calories: 150kcalCarbohydrates: 7gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 671mgPotassium: 141mgFiber: 1gSugar: 5gVitamin A: 30IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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