Pulled Pork Empanadas [Video+Recipe] Filling and 3 Dough

Pulled Pork Empanadas [Video+Recipe] Filling and 3 Dough

Bring extra flavor and joy to your celebrations with this pork empanada filling bursting with flavor and combined with apples for a fantastic empanada experience.

Course Party

Cuisine Dominican

Keyword leftover pulled pork empanadas, pork empanada filling recipe, pork empanadas filling

Prep Time 10

Cook Time 35

Total Time 45

Servings empanaditas (aprox).

Calories 150kcal

Author Clara Gonzalez

Ingredients

½ pound boneless pork [0.23 kg]
2¼ teaspoon salt (or more, to taste) divided
2¼ teaspoon pepper (freshly-cracked, or ground) (or more, to taste) divided
1 teaspoon paprika
¼ cup red wine vinegar
1 red onion quartered
4 tablespoon salted butter (may not be needed)
2 fuji apples

Instructions

1. Seasoning

Season the pork with 1½ teaspoon of salt, 1 teaspoon of pepper, and paprika.

2. Cooking

Place the meat and onion in a small pot or large skillet, and pour in the vinegar and enough water to cover it.
Boil 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 juices evaporate and brown the meat in the fat released (or add butter if there's not enough fat). Remove it from the heat.

3. Shredding

Using two forks, shred the pork as finely as possible. Set the meat aside.

4. Adding apples

Core and dice the apples and add them 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. If you want the apples even mushier, you can heat everything and cook and stir until the mixture reaches your preferred consistency.

5. Storing

Keep covered until it's time to work on the empanadas, or refrigerate for up to 72 hours.

Video

Notes

Leftover pulled pork empanadas filling

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

Nutrition