Barbecue: Mini Pulled Pork Empanadas Recipe

Ingredients

• For the Dough
• 3 3/4 cups all-purpose flour, plus more for dusting the work surface
• 1 tablepsoon sugar
• 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)

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