These barbecue pulled pork empanadas are loaded with saucy, smoky pork and wrapped in golden, flaky dough. Bake or smoke them for a bold twist on a classic comfort food.
Watch how to make these easy barbecue pulled pork empanadas — perfect for entertaining, quick weeknight dinners, or game day snacks!
WHY YOU’LL LOVE MY BARBECUE PULLED PORK EMPANADAS
Okay friend, these are a must-make. They’re crispy, saucy, and totally satisfying. You can bake or smoke them, they’re freezer-friendly, and they always disappear fast at parties.
This recipe was born during one of our backyard hangouts — had leftover pulled pork, extra empanada dough, and a hungry crew. It’s been on repeat ever since!
INGREDIENTS TO MAKE A BARBECUE PULLED PORK EMPANADA
- Pulled pork: Use leftovers (see this smoked pulled pork shoulder or sous vide pulled pork recipe) or make it fresh—look for juicy, shredded pork with some bark for extra flavor.
- Water: Helps loosen the meat just enough to mix with the sauce without making it soggy.
- Barbecue sauce: Go with your favorite sweet, smoky, or spicy variety—it’s the main flavor boost.
- Empanada dough discs: Find these in the freezer section; Goya was my go-to brand for this recipe – they’re so easy to work with.
- Fresh cilantro: Adds a little brightness to balance the rich pork—totally optional but a great flavor pop.
- Egg: Brushed on top to give the empanadas that shiny, golden crust after cooking.
See how to make smoked pulled pork with mustard binder.
POPULAR SUBSTITUTIONS & ADDITIONS
- Chicken: Shredded rotisserie or smoked pulled chicken works great.
- Cheese: Add a sprinkle of shredded cheddar or pepper jack inside for a melty twist.
- Hot sauce: Mix a little into the filling for some heat if your BBQ sauce is on the sweeter side.
- Chopped red onion: Toss in a tiny amount for crunch and tang in each bite.
- Fresh jalapeño slices: Add to the filling if you want it spicy and smoky.
Try these pulled pork pastry puffs.
HOW TO MAKE A BBQ PULLED PORK EMPANADA
The Gist: Make a quick BBQ pulled pork filling, load it into empanada dough, then bake or smoke until golden and crisp. These come together fast and are perfect for a BBQ party menu or meal prep.
Step 1: Warm the pulled pork in a skillet with water and BBQ sauce over medium heat until heated through and saucy. Let it cool slightly.
HOW TO SMOKE IN THE PELLET GRILL
Step 1: Preheat your Traeger or whatever pellet smoker you’re using to 400°F.
HOW TO BAKE IN THE OVEN
- Step 1 – Preheat your oven to 375°F.
- Step 2 – Bake empanadas on a parchment-lined sheet pan for 25–30 minutes, or until golden and crispy.
- Step 3 – Let cool slightly and serve with guacamole, salsa, or extra BBQ sauce on the side.
De-licious!
TIPS FOR MAKING THE BEST BARBECUE PULLED PORK EMPANADAS
- Don’t overfill the empanadas. Only use about 2 tablespoons of pulled pork to prevent sogginess and make them easier to seal.
- Cool the pulled pork before assembling. Let the pork cool slightly before filling the empanadas—too hot or too wet will make the dough soggy.
- The egg wash is a must. Brushing the egg wash helps the empanadas get that golden, crispy finish—don’t skip this step!
- Seal the empanada dough well. Make sure to seal the edges firmly to keep the filling inside and prevent leaks.
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
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BBQ Pulled Pork Empanadas (Smoked or Oven-Baked)
Video
Ingredients
- 3 cups pulled pork pre-cooked or leftover
- 3 tablespoons water
- 3 tablespoons barbecue sauce or more to taste
- 12 discs empanada dough thawed if frozen
- 1 tablespoon cilantro optional, chopped fresh
- 1 large egg whisked (for egg wash)
Optional for serving
- ½ cup guacamole
- ½ cup salsa
- ½ cup barbecue sauce
Instructions
- Add the pulled pork to a medium skillet over medium heat. Stir in 3 tablespoons of water and 3 tablespoons (or more) of your favorite barbecue sauce. Cook until pork is warmed through and coated in sauce, about 5–7 minutes. Remove from heat and let cool slightly. (You don’t want the mixture too hot or too wet when filling.)
- Lay out the 12 empanada dough discs. Optionally, roll each one out slightly with a rolling pin to expand the surface.
- Place about 2 tablespoons of the pulled pork in the center of each dough disc. Add a small pinch of chopped cilantro on top of the pork if using.
- Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork or using an empanada press. Crisscross the center of the sealed edge with the fork to allow steam to escape while cooking.
- Place the empanadas on a parchment-lined baking sheet. Brush a thin layer of whisked egg wasg over the tops of each empanada.
How To Smoke in the Pellet Grill
- Preheat your Traeger or whatever pellet smoker you’re using to 400°F.
- Smoke the empanadas on a parchment-lined baking tray for 25–30 minutes, or until the dough is golden brown and crisp.
- Remove from the smoker and let cool slightly before serving with your favorite dips.
How To Bake in the Oven
- Preheat your oven to 375°F.
- Bake empanadas on a parchment-lined sheet pan for 25–30 minutes, or until golden and crispy.
- Let cool slightly and serve with guacamole, salsa, or extra BBQ sauce on the side.
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