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Barbecue: Mini Pulled Pork Empanadas

I got an invite to a friend's to watch the All-Star game last Sunday, which included a note: "no additional snacks are required." Psh, I ignored that and started searching the kitchen for something to bring. I uncovered a bag of frozen pulled pork, which I decided would go with a recent empanada dough I tried and loved.

The butter-rich emapanda dough rested in the fridge to firm up while I defrosted the pulled pork. To keep the meat moist during the 25-minute stint at high heat it was going to endure, I added a hefty portion of North Carolina vinegar sauce for extra moisture and flavor.

After rolling out the dough, I added heaping tablespoons of pulled pork into three-inch rounds of the dough, sealed them, and baked until golden brown.

There wasn't anything not to love here. The pulled pork was as smoky and tender as always, with the added tang and spice from the sauce, and the empanada crust was flaky and crisp, together forming a mega snack that provided comfort while we watched the East get pounded. It'd go equally well for this weekend's couch marathon, AKA the Oscars.

Dough recipe adapted from Cooks Illustrated.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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