|Photo Credit Katie Osgood Photography|
A Friend recently posted a picture of some empanadas that she made. I can't say I remember ever having eaten empanadas so I have to say this is the reason that part is in quotes for the following recipe. I'm not even sure these count. But that's what they were inspired by and essentially an empanada is a Spanish popover or any other filled pastry. All the recipes I read were chicken or beef but I wanted pork. I recently got a great pulled pork recipe and started day dreaming. What if I added golden raisins and let them plum up in the juice? What if I added chopped up dates? Imagining all that wrapped in puff pastry got my wheels turning and I couldn't help but day dream about it for two days till I could bring it to fruition. Luckily I had a couple gatherings last Sunday so I had lots of people to test drive it on!
Below is the recipe for my current favorite appetizer. I will definitely be making this for Abbie's family hors de vours party before Thanksgiving they were a huge hit at both picnic's I attended!
2 Lbs Pork Butt (excess fat removed)
With a Rub of :
1 Tbsp Liquid Smoke
1 Tbsp Sea Salt
1 tsp Garlic Powder
1 tsp Ground Ginger
Let cook on Low over night or through out the work day- minimum 10 hours. After 10 hours use forks to pull the pork apart add 1 Cup Golden Raisins and 1/2 cup of your favorite BBQ sauce (I went with Sweet Baby Ray's Sweet & Spicy) and simmer on low for 1 more hour. Follow by adding 1 Cup chopped Dates.
Bake in a 375 degree oven for 17 - 20 minutes (I found that after prepping them all that freezing them for a few minutes helped them turn out just a little bit nicer). Remove from the oven when they have a nice golden outside. Let cool on a rack or if you must on the tray for few minutes (insides will be very hot). From there- Enjoy! These delicious and impressive little treat will please any crowd (I've fed them to some serious foodies and they FLEW off the plate) I'm excited to make more to share!