Go Back

Pulled Pork Empanadas with Cilantro Mojo Sauce

Juicy pulled pork encased in flaky pastry makes a hearty Super Bowl snack that can be served warm or room temp. Cilantro mojo adds a welcome burst of citrus.
Course: Appetizer, Main
Cuisine: Latin American
Keyword: pork
Servings: 12
Author: Gretchen Schmidt


  • 1 recipe Empanada Dough
  • 1 14-oz package Niman Ranch Pulled Pork with Smoky Chipotle Barbecue Sauce
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Cilantro Mojo Sauce recipe below


  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons sea salt
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 large egg
  • 1/3 cup ice water


  • 1 bunch fresh cilantro including stems, roughly chopped
  • 3 cloves garlic peeled, roughly chopped
  • 2 scallions roots trimmed, chopped in 2-inch sections
  • 3 tablespoons orange juice
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Few grindings of pepper
  • 3 tablespoons extra-virgin olive oil


  • Combine flour and salt in food processor and blend to combine.
  • Add butter cubes and pulse until mixture resembles corn meal – it’s OK if there are a few small lumps of butter.
  • Combine egg and water in a small bowl and whisk together.
  • Add to flour mixture and pulse just until combined. If dough seems very dry, add a tablespoon more of ice water.
  • Turn out onto lightly floured surface and form dough into a flat rectangle, wrap in plastic wrap and chill for at least one hour.
  • Preheat oven to 400 degrees.
  • Divide dough in 12 equal balls and roll out each into a circle about 5 inches around and 1/8 inch thick. Place about 1 1/2 tablespoons of filling in center.
  • Lightly dampen one edge of the round. Fold dough in half and press edges to seal, then pinch and crimp edges decoratively. Place on a baking sheet.
  • Brush each empanada with beaten egg and water.
  • Bake about 25 minutes, until golden.
  • Cool on a rack for 10 minutes.
  • To serve, accompany each empanada with a spoonful or small ramekin of Cilantro Mojo Sauce.

Cilantro Mojo Sauce (Makes about 2/3 cup)

  • Combine all ingredients in food processor. Blend, stopping occasionally to scrape sides with spatula.


Tip: Short on time? Use store-bought empanada rounds, found in the grocery freezer section.
Beer pairings: Mexican dark beers like Bohemia Oscura or Negra Modelo are good accompaniments.
Learn more about Niman Ranch Pulled Pork with Smoky Chipotle Barbecue Sauce.
This recipe comes to us from Edible South Florida.