Easy Pork Empanada Recipe

This easy pork empanada recipe is made with tender pulled pork, empanada dough discs, and a little olive oil. You can use leftover pulled pork, carnitas, or cochinita pibil for the filling. Fold everything into the dough, seal the edges, and bake or air fry until golden. That’s it.

I love this recipe when I have pork left over but don’t necessarily want to eat the same dinner two nights in a row. Putting it inside crispy dough fixes that problem very quickly.

These pulled pork empanadas work as an appetizer, snack, or easy dinner with salsa and a salad on the side. The pork is already cooked, so most of the work is really just assembling them.

Why You’ll Love This Pork Empanada Recipe

You only need three ingredients. The pork is already seasoned, so you don’t need to make a separate empanada filling.

It’s a really good leftover pork recipe. Use any tender shredded pork you have in the refrigerator. Carnitas and cochinita pibil are my favorite options.

You can bake or air fry them. Both methods work. The air fryer is faster and gets the outside especially crisp.

Store-bought dough saves so much time. Premade empanada discs mean you don’t have to make or roll an entire batch of dough.

They freeze well. Assemble a few extra and save them for later. Future you will be very happy about this.

Jump to:

• Why You’ll Love This Pork Empanada Recipe
• What Kind of Pork Should I Use?
• Pork Empanada Recipe Ingredients
• How to make Pork Empanadas
• Top Tip
• Substitutions
• Pork Empanada Variations
• What to Serve with Pork Empanadas
• Make Ahead
• How to Store and Reheat Pork Empanadas
• Frequently Asked Questions About Pulled Pork Empanadas
• Equipment
• Easy Pork Empanadas

What Kind of Pork Should I Use?

Any fully cooked, tender pork that can be shredded will work in this recipe. Just make sure it has enough flavor on its own because the filling is basically all pork.

I usually use carnitas or cochinita pibil. Carnitas give the empanadas a savory, slightly crispy pork filling. Cochinita pibil is softer and has a more citrusy, achiote-forward flavor.

You can also use leftover slow-cooked pork or barbecue pulled pork. If the pork has a lot of sauce, drain some of it before filling the dough. A moist filling is good. A dripping filling is how you end up arguing with empanada dough.

Pork Empanada Recipe Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Pulled pork: Use cooked, shredded pork such as Carnitas, Cochinita Pibil, or another leftover pulled pork. If it has been refrigerated, warm it slightly before shredding so it is easier to work with.

Empanada dough discs: Look for premade empanada discs in the refrigerated or frozen Latin foods section. Make sure they are intended for baking if you plan to bake them. Thaw frozen discs according to the package directions before filling them.

Pizza dough: This works if you cannot find empanada discs. Divide it into small portions and roll each piece into a thin circle. The texture will be softer and breadier than traditional empanada dough, but still good.

Olive oil: A light coating helps the empanadas brown and crisp. You can use an egg wash instead if you want a shinier, deeper golden finish.

See recipe card for quantities.

How to make Pork Empanadas

Top Tip

Keep the filling relatively dry.

If you are using carnitas or cochinita pibil straight from its cooking liquid, transfer the meat with a slotted spoon and add the sauce back gradually. Too much liquid can make the dough soggy and cause the edges to open.

Substitutions

Pulled pork: Shredded chicken, birria, or cooked ground beef will also work. For a beef version with a more traditional cooked filling, make my spicy beef empanadas.

Empanada discs: Use thinly rolled pizza dough or refrigerated pie dough. Pizza dough will be chewier, while pie dough will be more buttery and flaky.

Olive oil: Use avocado oil or an egg wash made with one egg and a splash of water. Egg wash gives the pastry more shine.

Pork Empanada Variations

Add cheese: Place a little shredded Oaxaca, Monterey Jack, or mozzarella on top of the pork before sealing the dough. Keep the amount modest so the cheese does not leak everywhere.

Make them spicy: Add chopped jalapeño, serrano pepper, diced green chiles, or a spoonful of chile de árbol salsa to the filling.

Make barbecue pulled pork empanadas: Mix the pork with a small amount of barbecue sauce. Again, go easy on the sauce so the dough stays crisp.

Make carnitas empanadas: Fill the discs with carnitas and a small amount of shredded Oaxaca cheese. Serve them with salsa verde.

Make cochinita pibil empanadas: Use drained cochinita pibil and serve the empanadas with pickled red onions. This would probably be my first choice.

What to Serve with Pork Empanadas

Serve these pork empanadas with salsa verde or traditional guacamole for dipping.

If you want more heat, add chile de árbol salsa. A crunchy cabbage salad or simple green salad is also good if you are serving the empanadas as dinner.

For an empanada spread, make a second filling and serve these with my birria empanadas or spicy beef empanadas. Honestly, I don’t think anyone is going to complain about multiple kinds of empanadas.

Make Ahead

You can assemble the pork empanadas up to one day before cooking them. Arrange them in a single layer in an airtight container with parchment paper between any additional layers.

Keep them refrigerated and wait to brush them with oil until you are ready to cook.

You can also prepare the shredded pork filling a few days ahead. Store it separately and let it cool before assembling the empanadas.

How to Store and Reheat Pork Empanadas

Refrigerator: Let cooked empanadas cool, then store them in an airtight container in the refrigerator for up to four days.

Freezer: Freeze uncooked empanadas in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe bag or container and store for up to three months. Separate layers with parchment paper so they do not stick together.

Reheating: The air fryer is my favorite way to bring back the crispy exterior. Reheat at 350°F until the center is hot. You can also warm them in a 350°F oven. I would skip the microwave unless crisp pastry is no longer a priority.

Frequently Asked Questions About Pulled Pork Empanadas

Can I use leftover pulled pork in empanadas?

Yes. Leftover pulled pork is ideal because it is already cooked and seasoned. Drain off excess sauce before placing it on the dough.

Can I make pork empanadas in the air fryer?

Yes. Brush the empanadas lightly with oil and arrange them in a single layer. Cook in batches so the hot air can circulate around them.

Should the pork be cooked before filling the empanadas?

Yes. The pork must be fully cooked before it goes into the dough. The oven or air fryer is mainly cooking the pastry and reheating the filling.

How do I stop empanadas from opening?

Do not overfill them, keep the border clean, and press the edges together firmly before crimping with a fork. If the dough feels dry, moisten the inside edge with a very small amount of water.

Can I freeze pork empanadas?

Yes. Freeze them before cooking for the best texture. Place the assembled empanadas on a baking sheet until firm, then transfer them to a freezer-safe container.

What dough is best for empanadas?

Premade empanada dough discs are the easiest option and give you the most traditional shape and texture. Check the package to make sure the discs are suitable for your chosen cooking method.

Equipment

An air fryer is useful if you want to cook a smaller batch quickly and get the pastry especially crisp. A large-capacity model gives the empanadas more room and reduces the number of batches.

A rimmed baking sheet works best for the oven method. Line it with parchment paper for easier cleanup.

A pastry brush makes it easy to apply a thin, even layer of olive oil without soaking the dough.

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