Recipes 3 min read
Spicy-Sweet Pulled Pork Empanadas Recipe
I’m still obsessed with empanadas and have filled them with almost everything I can imagine. This version uses leftover pulled pork as a base. The pulled pork I like is already spicy, but if yours isn’t, there’s an easy trick in the notes to add heat without extra effort.
To balance the spice, I soaked golden raisins in rum for a little warmth and sweetness before folding them into the pork. You can use any raisins you have on hand; I used golden because I had plenty. If raisins aren’t your thing, you can omit them, though they add a bright, unexpected note that pairs nicely with the pork.
Some minced red onion adds crisp brightness and a touch of bite without overpowering the filling. The result is a hand-held fried package that’s crisp and puffy on the outside and full of bold, contrasting flavors inside.
The longest step is soaking the raisins, but you can speed that up by covering the bowl and microwaving it on high for a minute or two to plump them quickly.
If you keep pulled pork and empanada wrappers in the freezer, plus raisins, onion, and oil in the pantry, you can have crispy, puffy, sweet-and-spicy empanadas on the table in no time. I like to serve them with a dipping sauce of sour cream stirred with chopped cilantro and a squeeze of lime, but they’re also great on their own or with fresh salsa.
The contrast of juicy, spicy pork with sweet, slightly rummy raisins and crisp-tender onion is irresistible.
Are you a fan of empanadas? Do you like raisins with pork? XO Rebecca
Spicy Sweet Pulled Pork Empanadas
Ingredients
- 2/3 cup seedless raisins
- 2/3 cup golden or dark rum
- 3 cups fully cooked pulled or shredded pork
- 1/4 cup minced red onion
- 1 clove garlic, peeled and minced or pressed
- Optional: one chipotle from a can of chipotles in adobo, mashed with a fork
- 2 (10-count) packages frozen empanada wrappers (Goya Discos or similar)
- Enough canola, vegetable, peanut oil, or lard to fill a high-sided pan or skillet with 2–3 inches of oil
Instructions
- Place the raisins in a heatproof bowl, pour the rum over them, and cover with plastic wrap. Let soak at least one hour or overnight.
- If any rum remains after soaking, pour it off. Toss the raisins with the shredded pork, minced onion, garlic, and the mashed chipotle if using, until evenly combined.
- Lightly roll each empanada wrapper to thin it slightly. Place about 2 tablespoons of filling off-center, fold the wrapper over, and crimp the edges with a fork or fold decoratively.
- Heat oil to 350°F (175°C). Line a plate with several layers of paper towels. Fry only as many empanadas as can comfortably fit in the pan so they have room to move and expand. Fry 3–4 minutes, turning halfway, until deep golden brown. Transfer to the paper towels and let cool briefly before serving.
- Serve warm with fresh salsa or sour cream mixed with chopped cilantro and a squeeze of lime.
Notes
*I use a spicy pulled pork recipe, but if your leftover pork isn’t spicy, mash one chipotle from a can of chipotles in adobo and stir it into the pork to approximate the flavor and heat.
**If you’re short on time, cover the bowl of raisins and microwave on HIGH for 1–2 minutes until the raisins plump and absorb much of the rum. Pour off any excess rum before mixing with the pork.
Nutritional information is an estimate. Calculate values using the exact ingredients you use with your preferred nutrition tool.
