Pulled Pork Quesadilla
Equipment
Ingredients
For Pulled Pork
- 4 lbs pork shoulder
- 1 tsp salt
- 1 tsp oregano
- 1 tsp black pepper
- 2 tbsp paprika
- 1 orange
- 1 onion diced
- 1 jalapeño
- 4-5 garlic cloves
- 1 tbsp worcestershire sauce
Pico De Gallo
- 3 roma tomatoes
- 2 lime
- ½ red onion
- cilantro
- 1 jalapeño
- salt to taste
For the Quesadialla assembly
- 2 cups pico de gallo
- 8 flour tortilla
- 1 cup cheddar- jack cheese
- 1 cup guacamole optional
- ½ canned black bean
- hot sauce to taste
Instructions
Slow Cook Pulled Pork
- Rub seasoning on the pork.
- In a slow cooker, add seasoned pork, halves orange, Worcestershire sauce, garlic and jalapeño. Slow cooking with high heat for 6 hours or low heat for 8 hours.
- The pork is fork tender when done and easy to pull apart with a fork. Save the sauce (liquid) in the pot for a gravy or bbq sauce later. Don’t throw it away :). Shred the pork with a fork or a hand mixer. I think using a fork is easier and less messy.
Make Pico De Gallo
- Dice tomatoes, jalapeño, and onion. Set them aside in a bowl.
- Add fresh lime juice, salt, and cilantro.Mix well and chill while waiting for pulled pork to be ready.
Assemble Quesadilla
- Add some more brown to the meat by browning it in a skillet for 5-10 minutes before assembling the quesadilla.
- on the non stick skillet (medium heat), lay a tortilla, cheese, meat, and pico detallo. When cheese starting to melt and the tortillas begin to crisp, fold it in half and flip.
- Enjoy with a hot sauce of your choice. You can add some guacamole and black beans in the filling as you wish :).
