Hey there, food lovers!
Are you in the mood for something seriously tasty? I’ve got a treat for you!
Today, I’m diving into one of my favorite recipes: pulled pork empanadas.
These little pockets are packed with flavor and are perfect for any occasion.
Whether it’s game day, a party, or just a cozy night in, these empanadas will steal the show.
Let’s roll up our sleeves and get cooking!
Suggestions for Ingredient Substitution
For the boneless pork, consider using chicken thighs or jackfruit as alternatives. Chicken thighs offer a similar texture and flavor profile, while jackfruit provides a plant-based option that mimics pulled pork when cooked and seasoned properly. Adjust cooking times accordingly for these substitutions.
Red wine vinegar can be replaced with apple cider vinegar or white wine vinegar. These alternatives provide similar acidity and depth of flavor, maintaining the dish’s overall taste profile. Use the same amount as called for in the original recipe.
Fuji apples can be substituted with Gala, Honeycrisp, or Granny Smith apples. These varieties offer a good balance of sweetness and tartness, complementing the savory pork filling. Granny Smith apples will provide a slightly more tart flavor, which can add an interesting contrast to the dish. Adjust the cooking time slightly if using a firmer apple variety.
| Preparation Time | 15-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 35-40 g
- Fat: 25-30 g
- Carbohydrates: 40-50 g
Ingredients
- 1 red onion (thinly sliced for even cooking)
- 8 oz boneless pork
- 1 tsp paprika
- 1/4 cup red wine vinegar
- 2 1/4 tsp salt
- 4 tbsp salted butter (I prefer Kerrygold salted butter)
- 2 1/4 tsp pepper
- 2 fuji apples (peeled, cored, and finely diced)
Step 1: Season and Cook the Pork
Begin by seasoning your pork with 1½ teaspoons of salt, 1 teaspoon of pepper, and paprika to taste.
Place the seasoned meat and a sliced onion in a small pot or a large skillet.
Pour in the vinegar and enough water to cover the pork completely.
Cover the pot and boil over medium heat until the meat becomes very tender and flaky.
This process should take about 20-25 minutes.
Make sure to check periodically and add more water if necessary to prevent the meat from burning.
Once the meat is thoroughly cooked, allow the juices to evaporate so the meat can brown in the rendered fat.
If there’s not enough fat, consider adding some butter.
Remove the pot from the heat once the meat is nicely browned.
Step 2: Shred the Pork
Using two forks, shred the pork as finely as possible.
Make sure to break down any large pieces so that the texture is uniform.
Once shredded, set the meat aside to cool slightly while you prepare the apples.
Step 3: Prepare and Mash the Apples
Core and dice the apples, then add them to the still-warm shredded pork.
Use a potato masher to mash the apples slightly, integrating them into the pork.
This process will release some juices from the apples and lightly soften them.
Let the entire mixture cool to room temperature, allowing the flavors to meld together.
If you prefer softer apples, you can reheat the mixture, cooking and stirring until the desired consistency is achieved.
Step 4: Store the Mixture
Once the apple and pork mixture has cooled, cover it until it’s time to assemble the empanadas.
You can also refrigerate the mixture for up to 72 hours if you’re preparing it in advance.
This storage time will allow the flavors to develop even more.
