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Ingredients (5)

  • 1-1/2 pound boneless pork shoulder, trimmed and quartered
  • 1 russet potato, peeled and grated
  • 1 yellow onion, diced
  • 1-1/2 cups KC Masterpiece Original Barbecue Sauce
  • 4 14-ounce packages frozen empanada dough, thawed

My chance discovery of frozen empanada dough at the grocery store opened up a WHOLE NEW WORLD of cooking possibilities! This is but one of my many exciting inventions.


  1. 1In crock pot, combine grated potato, diced onion, and Barbecue Sauce.
  2. 2Add quartered pork, turning meat to coat. Cover and cook on HIGH 3 hours.
  3. 3Remove pork and shred between 2 forks. Return shredded pork to crock pot and stir into sauce.
  4. 4Preheat oven to 425 degrees. Lightly coat 4 baking sheets with cooking spray.
  5. 5Separate thawed empanada dough into 40 rounds. Spoon 2 tablespoons pork mixture onto center of each round. Fold dough over and crimp edges to seal.
  6. 6Arrange Mini-Pies on prepared baking sheets. Bake 12 minutes, or until tops of pies are golden brown. Cool on wire racks.
  7. 7Transport Mini-Pies to the Tail-Gate Party in air-tight containers and serve at room temperature.
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