Pulled Pork with Mango Barbeque Sauce Empanadas
 
 
Author:
Recipe type: Appetizer
Serves: 8-10
Ingredients
For the pulled pork:
  • 1 medium onion, thinly sliced
  • 2 kg boneless pork shoulder
  • 355 ml can of ginger ale
  • 2 mango pits
  • 8-10 store bought empanada wrappers
For the mango barbeque sauce:
  • ½ red onion, chopped
  • 2 garlic cloves
  • 2 ripe mangoes, peeled and diced
  • 2 T. of olive oil
  • 15 oz. can of tomato sauce
  • ½ cup plus 2 tablespoons of brown sugar
  • ¼ cup of apple cider vinegar
  • 1-2 tablespoons of chili paste or sambal oelek
Instructions
For the pulled pork:
  1. In a slow cooker, add your pork shoulder, onion and mango pits and pour the ginger ale on top.
  2. Cook for about 4 hours on high or 8 hours on low.
  3. When the pork is fork tender, take it out of the slow cooker and shred the meat with two forks.
  4. Season it with salt and pepper.
For the mango barbeque sauce:
  1. Put olive oil in a large skillet at medium high heat, toss in the red onion, garlic cloves, and mango.
  2. Saute until mango is slightly browned and onions are translucent, about 4-5 minutes.
  3. Add tomato sauce, brown sugar, apple cider vinegar, chili paste and salt and pepper.
  4. Bring to a soft boil.
  5. Put all ingredients in a blender or use a handheld blender and blend until smooth.
To assemble:
  1. In a large bowl, combine your shredded pork with the mango barbeque sauce.
  2. Spoon a bit of the filling on one side of your empanada wrapper.
  3. Fold the other half of the wrapper over your filling.
  4. Using a fork, press down on the edge of your wrapper to make sure it's completely sealed.
  5. Using a fork, poke holes on top of your empanada to let steam out when you're baking them.
  6. Repeat until you've used up all your wrappers and filling.
To bake:
  1. To bake empanadas, preheat your oven to 375F.
  2. Whisk an egg in a small bowl.
  3. Arrange the empanadas on a non stick sheet pan or a sheet pan with parchment paper.
  4. Brush the top of each empanada with the egg wash.
  5. Bake for about 15 minutes until golden brown.
  6. Increase the baking time if baking from frozen.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/pulled-pork-with-mango-barbeque-sauce-empanadas/