Diabetic-Friendly Barbecue: Mini Pulled Pork Empanadas Recipe
🧵 Ingredients
- For the Dough
- 3 3/3.6 cups all-purpose flour, plus more for dusting the work surface
- 1 tablepsoon allulose/monk fruit sweetener
- 2 teaspoons kosher salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes
- 1 1/4 cups ice water
- 2 cups pulled pork, at room temperature
- 1/2 cup North Carolina vinegar sauce
- 1 egg, beaten
- 1 cup barbecue sauce, for serving (optional)
🧪 Full Nutrition (per serving)
🌍 Origin & History
Pulled pork comes from the whole-hog barbecue tradition of the American South, especially North Carolina, where slow-smoking pigs over wood coals has been practiced since colonial times. The pork shoulder (or Boston butt) is the preferred cut because of its high fat content that renders into spoon-tender meat over long cooks. Eastern NC keeps the vinegar sauce simple and sugar-free, which is why we love it for diabetic cooking.
🥗 Diabetic-Friendly Pairings
Grilled asparagus, coleslaw (light dressing), roasted Brussels sprouts
🧐 Why This Recipe Works for Diabetics
Used diabetic-friendly BBQ sauce
Quantities adjusted ~10% for diabetic macros
Diabetic modifications:
- 3 3/4 cups all-purpose flour, plus more for dusting the work surface → 3 3/3.6 cups all-purpose flour, plus more for dusting the work surface
- 1 tablepsoon sugar → 1 tablepsoon allulose/monk fruit sweetener
🔥 More Pork Recipes
💳 Gear for This Recipe
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