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Recipe Date:
Cook Time:
Difficulty:
Measurements:
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
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