Easy Cuban Mojo Pulled Pork Empanadas

Easy Cuban Mojo Pulled Pork Empanadas

Easy Cuban Mojo Pulled Pork Empanadas
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 egg
  • 6-8 oz of pulled pork
  • 1/2 cup of Mojo liquid seasoning
  • 2 tablespoons of Caribeque Calypso Seasoning
  • 1 bag of shredded mozzarella cheese
  • 1 tablespoon water 
  • Meanwhile, heat your Egg/ Grill or oven to 375°F. Line cookie sheet with foil. 
  • Unroll pie crusts on work surface. Using 4-inch round cookie cutter or a can (lol), cut 8 crust rounds. 
  • In small bowl, beat egg and water with fork until well blended. Brush small amount of egg mixture around edge of each crust round. 


  • Warm pulled pork and 2 tablespoons of Caribeque Calypso Seasoning in the microwave ? crock-pot or cast iron.
  • Spoon 1 to 2 tablespoons pulled pork onto half of each crust round. 
  • Top with 2-3 tablespoons of mozzarella cheese 
  • Fold untopped crust over pulled pork mixture (pies will be full). 


  • Press edges with fork to seal. With knife, cut 3 small slits in tops. 
  • Place on cookie sheet. 
  • Bake or Grill 18 to 24 minutes or until golden brown. Cool 10 minutes before serving
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