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Ingredients
  • Empanada Dough
  • 0.5625 l AP Flour
  • 8 ml Salt
  • 125 ml Butter
  • 1 Egg
  • 82.5 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