These Pulled Pork Empanadas are the perfect way to turn tender pulled pork into a crispy, cheesy, flavor-packed bite. They're filled with juicy pulled pork, creamy coleslaw, melted mozzarella, and a touch of Kosmos Q Apple Chipotle BBQ Sauce, then fried until golden and crispy. Serve them hot with extra BBQ sauce for dipping, and you've got an easy appetizer or meal everyone will love.
The filling for these empanadas couldn't be easier. Start by combining the pulled pork, coleslaw, and mozzarella cheese in a large bowl.
Add 2 cups of shredded pulled pork, 1 cup of coleslaw, and ½ cup of shredded mozzarella cheese to the bowl. Mix everything together until the filling is evenly combined.
Place an empanada wrapper on a clean work surface and add about 2–3 tablespoons of the filling to the center. Leave about a ½-inch border around the edge so you have enough room to seal the empanada.
Fold the dough over the filling to create a half-moon shape. Gently press the filling toward the center to remove any trapped air, then press the edges together firmly with your fingers to seal it.
Now it's time to give these empanadas that classic braided edge.
Hold the empanada with the curved edge facing you. Starting at one corner, pinch a small section of the edge, about ½ inch wide.
Fold that section over toward the center of the empanada and press it down firmly. Move to the next section, slightly overlapping the previous fold.
Keep pinching, folding forward, and pressing as you work your way around the curved edge. Each fold should overlap the last one by about one-third, creating that rope-like braided finish.
Repeat the process with the remaining empanada wrappers and filling.
Fill a Dutch oven or deep skillet with 2–3 inches of vegetable oil and heat it to 350°F.
Carefully lower the empanadas into the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3–4 minutes, turning occasionally, until they're golden brown and crispy on all sides.
Once they're ready, transfer the empanadas to a wire rack or paper towel-lined tray to drain off any excess oil.
Let them cool for about 2–3 minutes before serving.
Serve the Pulled Pork Empanadas hot with extra Kosmos Q Apple Chipotle BBQ Sauce for dipping.
You've got crispy, golden empanadas on the outside with tender pulled pork, creamy coleslaw, and melted mozzarella packed inside.
They're easy to make, loaded with flavor, and a great way to give leftover pulled pork a whole new life.
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