Sunday, December 20, 2015

Pulled Pork Quesadillas

Ingredients for 8 servings

For the quesadillas:

½ red cabbage, thinly sliced and tossed with salt
2 ripe avocados, cubed and tossed with salt and lime
3 cups grated cheddar, monterey jack, or a mix
16 corn tortillas
a3 cups Arizona Pulled Pork (recipe follows)

For Arizona Pulled Pork:

¼ teaspoon garlic powder (optional)
¼ teaspoon onion powder (optional)
½ cup beer (stout preferred but any kind works)
½ teaspoon coriander
½ teaspoon oregano
1 pound pork butt or shoulder, cut into 2 or 3 pieces
1 teaspoon chili powder
1 teaspoon smoked paprika
1 ½ tablespoons kosher salt
2 tablespoons balsamic vinegar
2 tablespoons lime juice
2 tablespoons orange juice (bottled is fine)
3 tablespoons packed brown sugar


For the quesadillas:

Preheat the oven to 400°F. Oil two baking sheets. Lay 8 tortillas down between the two of them. Sprinkle 2 cups of the cheese to cover each tortilla. Top each with a small handful of red cabbage, and about 1/3 cup of pulled pork.

Place in the oven and back for about 10 minutes, until the cheese is melted.

Brush the other corn tortillas with oil.

Turn the oven to broil. Top each quesadilla with a generous spoonful of avocado and sprinkle the remaining cheese across them all. Top with the last tortilla, oil side up. Broil for 2-3 minutes, just until the cheese on the top is melted.

Press down on each quesadilla to seal. Lift each onto a cutting board, slice into halves or quarters, and serve immediately.

For Arizona Pulled Pork: 

Combine the sugar, spices, vinegar, juices, and salt in the removable pot of a slow cooker (or in a bowl). Place the pork in the slow cooker and toss to combine, rubbing the marinade into the meat. Refrigerate overnight or for at least 4 hours.

Drain off about 2/3 of the marinade and add the beer. Place the pot in the slow cooker and cook on low for about 12 hours or high for 4-5. The meat should be incredibly tender and should break apart when you barely touch it.

Shred it with two forks, disposing of any large chunks of meat. If it seems dry, add a few tablespoons of the cooking liquid.

You can make the pork up to 3 days in advance. Just reheat it in the microwave before assembling.

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


Popular Posts

Recent Posts

Last Comments