Smoked Pork Quesadilla Recipe
Pulled Pork served with pickled red onion. Topped with pico de gallo & sour cream.
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Ingredients
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Pulled Pork
Pickled Red Onion
Quesadilla Assembly
Method
Pulled Pork Preparation
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add apple cider vinegar and water.
- 2
Cook the Pork
Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices.
Pickled Red Onion Preparation
- 4
- 5
Make the Pickling Liquid
In a separate bowl, mix apple cider vinegar, sugar, and salt until dissolved.
- 6
Pickle the Onion
Pour the pickling liquid over the sliced onions and let them soak for at least 30 minutes.
Quesadilla Assembly
- 7
Prepare the Quesadilla
Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese on one half of the tortilla.
- 8
Add the Pulled Pork
Layer a generous portion of the pulled pork on top of the cheese, then sprinkle a bit more cheese on top of the pork to help it melt.
- 9
Fold and Cook
Fold the tortilla over and press down gently. Cook for about 3-4 minutes until the bottom is golden and crispy. Flip and cook for another 3-4 minutes.
- 10
Repeat for Remaining Quesadillas
Repeat the process for the remaining tortillas and filling.
- 11
Serve
Cut the quesadillas into wedges and serve warm with pico de gallo, pickled red onions, and sour cream.