Jul 14 2026
Restaurants›Charleston›Braised Pork Empanada Recipe

Braised Pork Empanada Recipe

Inspired by Charleston
Time3h
Serves8

Argentine Chimichurri

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Braised Pork

For the Empanada Dough

For the Chimichurri Sauce

Method

Braised Pork

  1. 1

    Sear the Pork

    In a large Dutch oven, heat olive oil over medium-high heat. Season the pork shoulder with salt and black pepper, then sear it on all sides until browned (about 5-7 minutes). Remove from the pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the diced onion, carrot, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.

  3. 3

    Add Broth and Seasonings

    Return the pork to the pot. Add the chicken broth, cumin, paprika, and bay leaves. Bring to a gentle simmer.

  4. 4

    Braise the Pork

    Cover the pot and reduce heat to low. Let the pork braise for about 2-3 hours, or until it is fork-tender. Remove the pork from the pot and shred it with two forks.

Empanada Dough

  1. 5

    Make the Dough

    In a large bowl, mix the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolks and cold water. Add to the flour mixture and mix until a dough forms.

  2. 6

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chimichurri Sauce

  1. 7

    Combine Ingredients

    In a medium bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well.

  2. 8

    Let It Sit

    Allow the chimichurri to sit for at least 15 minutes before serving to let the flavors meld.

Assembling the Empanadas

  1. 9

    Roll Out the Dough

    On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a round cutter (about 4-5 inches in diameter).

  2. 10

    Fill and Fold

    Place a tablespoon of shredded pork in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

  3. 11

    Bake the Empanadas

    Preheat the oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

More from Charleston