Kansas City BBQ Pork Empanadas - Recipe from Price Chopper

Filling

1. Trim any excess fat off of the pork butt.
2. Combine all dry ingredients in small bowl.
3. Rub dry ingredient mixture into pork butt.
4. Place seasoned pork butt into slow cooker.
5. Pour beef broth into slow cooker.
6. Drizzle pork butt with honey.
7. Cook on high for approximately 5 hours.
8. Remove pork from slow cooker. Remove any excess fat.
9. Shred pork with two forks.
10. Pour approximately 1 cup of drippings over shredded pork.
11. Stir in your favorite barbecue sauce to shredded pork for added flavor.

Dough (make while pork is in slow cooker)

1. Combine flour, baking powder, and salt in large bowl.
2. Using your fingers, cut in butter until mixture is crumbly.
3. Add water slowly just until dough comes together.
4. Form a ball with the dough, wrap in plastic wrap, and place in refrigerator for at least 1 hour.

Form empanadas

1. Divide dough ball into six equal parts. Roll each part into a ball.
2. With flour-dusted rolling pin, roll each ball into thin disc approximately 6-7 inches in diameter.
3. Place 1/4 cup of pulled pork into center of dough.
4. Brush edge with egg wash.
5. Fold dough over pork to form a half moon shape.
6. Press edges together to seal pork inside. Crimp edges with a fork.
7. Brush top of empanada with egg wash.
8. Bake empanadas for 20-25 minutes at 400 degrees; OR fry in deep fryer at 375 degrees until golden brown.