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

Ingredients

• 230 g (½ lb)boneless pork
• 11.25 ml (2¼ tsp), divided, plus more to tastesalt
• 11.25 ml (2¼ tsp), divided, plus more to tastefreshly cracked or ground pepper
• 5 ml (1 tsp)paprika
• 60 ml (¼ cup)red wine vinegar
• 1red onion, quartered
• 60 ml (4 tbsp), if neededsalted butter
• 2Fuji apples

Instructions

1. 1

   Season the pork

   Season the pork with 7.5 ml (1½ tsp) of the salt, 5 ml (1 tsp) of the pepper and the paprika.

2. 2

   Cook until tender

   Put the pork and onion in a small pot or large frying pan. Add the vinegar and enough water to cover the meat, then cover and boil over medium heat for 20–25 minutes, adding more water if needed to prevent burning. When the pork is cooked through and very tender, let the liquid evaporate, then brown the meat in the rendered fat; add butter if there is not enough fat. Remove from the heat.

3. 3

   Shred the pork

   Use two forks to shred the pork as finely as possible, then set it aside.

4. 4

   Mix in apples

   Core and dice the apples and stir them into the still-warm pork. Mash the apples a little with a potato masher, then leave the mixture to cool to room temperature. The warmth of the pork and the later frying will soften the apple further; for a softer result, heat and stir the mixture until it reaches the consistency you prefer.

5. 5

   Keep covered

   Keep the filling covered until you are ready to assemble the empanadas, or refrigerate it for up to 72 hours.

What is pulled pork empanada filling?

Empanadas are filled pastries found across Latin America, with recipes and fillings that vary by region and household. This Dominican-inspired filling combines tender, shredded pork with apple for a sweet, fruity note alongside the savoury meat.

The pork is simmered with red onion, vinegar and seasoning, then browned before the apple is folded in. That sequence builds flavour while keeping the fruit fresh enough to soften during cooling and cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 7g carbs, 11g fat.

The pork contributes most of the protein, while the apple and any empanada dough contribute carbohydrates; butter and the pastry’s fat contribute much of the fat. Balance an empanada serving with a generous salad or vegetables on the side.

Why simmer the pork?

Covered simmering helps a small piece of pork become tender enough to pull apart. Keep the meat covered with water as it cooks, topping up the pan if the liquid gets low.

Browning adds flavour

Once the pork is tender, allow the cooking liquid to evaporate so the meat can brown in the fat left in the pan. Add the optional butter only if there is not enough fat to brown it without sticking.

Keep the apple texture in mind

Fresh, diced Fuji apple gives the filling a little bite, while a gentle mash distributes some of its sweetness through the pork. It will soften further when the empanadas are cooked.

For a softer filling, warm and stir the pork and apple mixture until it reaches your preferred consistency, as described in the method.

Season in stages

Salt and pepper are divided so you can season the pork before cooking and keep some back for adjustment. Taste the cooled filling before assembling, and add more to taste if needed.

Get ready to assemble

Let the filling cool to room temperature before using it in empanada dough. This recipe makes filling for eight servings; the dough is not included in the ingredient list or method.

What to serve alongside

Serve the empanadas with a crisp green salad or lightly dressed cabbage to bring freshness to the plate. A tangy dipping sauce can complement the sweet apple and rich pork without competing with the filling.

Recipe notes & tips

• Cut the pork into smaller pieces if needed so it cooks evenly in the pot.
• Keep an eye on the water level during simmering and add more if the pan starts to dry out.
• Wait for the liquid to evaporate before trying to brown the meat.
• Mash the apple lightly if you want some pieces to remain distinct.
• Cool the filling before spooning it into the empanada dough.

Variations

• Softer apple: Heat and stir the filling after adding the fruit until it reaches the consistency you like.
• More spice: Increase the pepper or paprika to taste when seasoning the pork.
• Extra tang: Add a little more red wine vinegar to the cooking liquid.
• Onion texture: Chop the onion rather than quartering it if you prefer smaller pieces in the cooked filling.
• Butter-free browning: Skip the butter when the pork has released enough fat to brown in the pan.

Common mistakes to avoid

• Letting the pan dry out: Add more water during simmering so the pork does not burn before becoming tender.
• Browning too soon: Wait until the liquid has evaporated and the pork is tender before browning.
• Using too much butter: Check the rendered fat first, since the recipe only calls for butter if needed.
• Mashing all the apple: Mash gently if you want some diced apple to remain in the filling.
• Filling the dough while hot: Cool the mixture to room temperature before assembling the empanadas.

How to store

Keep the filling covered in the refrigerator for up to 72 hours. Reheat it gently in a pan if you want the apple softer, then let it cool before filling the empanadas.

Frequently asked questions