Ridgecrest® Pork Empanadas


  1. Pulse Ridgecrest® Pulled Pork, green chilies, red pepper, red onion, garlic, 1 ½ tablespoon parsley, cayenne powder and 1 tablespoon of BBQ sauce in Robot-Coupe until combined thoroughly.
  2. In a small bowl, mix sour cream, hot sauce, the remaining BBQ sauce, salt and pepper to taste. Mix the ingredients until texture is smooth and reserve in refrigerator until time to plate.
  3. Line empanada discs out on a clean prep table. Fill each empanada disc with equal amounts of filling. Close each empanada and crimp the edges with a fork.
  4. Place empanadas in a deep-fryer set to 350 degrees until golden brown.
  5. Remove and drizzle reserved sauce and garnish with cilantro.


  • 2 cups Ridgecrest® pulled pork
  • 1 cup green chili peppers, diced
  • 1/2 cup pepper(s), red bell
  • 1/2 cup onion(s), red
  • 1 garlic, clove(s), whole, peeled
  • 2 tbsp parsley, fresh curly, chopped
  • 1 tbsp cilantro, fresh, chopped
  • 1 tbsp cayenne pepper, ground
  • 12 ea Empanada dough discs
  • 2 tbsp BBQ sauce, sweet
  • 3 tbsp sour cream
  • 1 tbsp hot sauce
  • salt and pepper, to taste