Serves 8
35 min
Pulled Pork Quesadillas
Recipe GLPRa09ad7c9d110ed
Warm, crispy corn tortillas stuffed with tender Arizona-style pulled pork, melted cheddar and Monterey Jack cheese, fresh red cabbage slaw, and creamy avocado. These savory quesadillas are cooked until golden and served with all the toppings nestled inside.
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Ingredients
1 pound pork butt or shoulder, cut into 2 or 3 pieces
3 tablespoons packed brown sugar
1/2 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 tablespoons kosher salt
2 tablespoons balsamic vinegar
2 tablespoons lime juice
2 tablespoons orange juice
1/2 cup beer
16 corn tortillas
3 cups grated cheddar and Monterey Jack cheese mix
1/2 red cabbage, thinly sliced
2 ripe avocados, cubed
Directions
Combine the brown sugar, coriander, smoked paprika, oregano, chili powder, onion powder, garlic powder, and kosher salt in a small bowl. Mix well to create the dry spice rub.
Place the pork pieces in a large pot or Dutch oven and coat them evenly with the spice mixture, rubbing the seasonings into all sides.
Pour the balsamic vinegar, lime juice, orange juice, and beer over the pork, ensuring the liquid surrounds the meat.
Cover the pot and cook over medium-low heat for about 25–30 minutes, turning the pork occasionally and basting with the liquid, until the meat is very tender and easily shreds with a fork (the pork should reach an internal temperature of 145°F).
Remove the pork from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. If desired, drizzle some of the cooking liquid over the shredded pork to keep it moist.
Lightly salt the sliced red cabbage and toss together in a bowl; let it sit for a few minutes to soften slightly. In another bowl, gently combine the cubed avocados with a pinch of salt and a squeeze of lime juice.
Warm a griddle or cast-iron skillet over medium heat. Place one corn tortilla on the hot surface, then add a handful of the cheese blend to one half of the tortilla.
Layer a portion of the shredded pulled pork, red cabbage slaw, and avocado cubes over the cheese. Sprinkle additional cheese on top of the fillings.
Fold the tortilla in half and cook for 2–3 minutes until the bottom is light golden and crispy, then carefully flip and cook the other side for another 1–2 minutes until the cheese has fully melted and the tortilla is crispy and golden brown.
Transfer the cooked quesadilla to a serving plate and repeat with the remaining tortillas and fillings. Serve warm while the cheese is still melted.
