Recipe Date:
Cook Time:
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Ingredients
- Empanada Dough
- 0.5625 l AP flour
- 8 ml salt
- 125 ml butter
- 1 egg
- 83.25 ml ice water
- 15 ml vinegar (Apple Cider/Champagne or Distilled are fine)
- BBQ Pork Filling
- 500 ml shredded pork butt
- 30 ml BBQ sauce (choose your favorite brand)
- Splash of red wine vinegar
- Pork Butt
- 1 boneless pork butt (also known as pork shoulder)
- 500 ml brown sugar
- 250 ml salt
- 62.5 ml garlic powder
- 125 ml onion powder
- 62.5 ml toasted/ground fennel seeds
Directions
