Pulled Pork Quesadilla Recipe
monterey jack cheese • pico de gallo
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Ingredients
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Pulled Pork
Quesadilla
Method
Pulled Pork Preparation
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, diced onion, minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper.
- 2
Add Liquids
Pour in the apple cider vinegar and water over the pork mixture.
- 3
Cook
Cover the slow cooker and cook on low for 8 hours or until the pork is tender and can be easily shredded with a fork.
- 4
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.
Quesadilla Assembly
- 5
Heat the Pan
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 6
Assemble Quesadillas
Place one tortilla in the skillet, sprinkle half of the Monterey Jack cheese on one half of the tortilla, and add a generous amount of shredded pulled pork and pico de gallo on top of the cheese. Fold the tortilla over to cover the filling.
- 7
Cook the Quesadilla
Cook for about 3-4 minutes, or until the bottom is golden brown and the cheese is melted. Flip the quesadilla carefully and add another tablespoon of olive oil if needed. Cook the other side for another 3-4 minutes.
- 8
Slice and Serve
Remove the quesadilla from the skillet, slice it into wedges, and serve with additional pico de gallo on the side.