Quesadilla De Cerdo Recipe

Preheat your smoker to 225°F (107°C).

In a bowl, mix together the guava paste, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a marinade.

Rub the marinade all over the pork shoulder, ensuring it's evenly coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Place the pork shoulder in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C).

Once cooked, remove the pork from the smoker and let it rest for 30 minutes before shredding it with two forks.

While the pork is cooking, prepare the guacamole. In a bowl, scoop out the flesh of the ripe avocados.

Mash the avocados with a fork until smooth, then add lime juice, minced garlic, diced tomato, and chopped cilantro.

Season with salt to taste and mix well.

Heat a large skillet over medium heat.

Place one tortilla in the skillet and top with a layer of pulled pork, followed by a mixture of cheddar and Monterey Jack cheese.

Top with another tortilla and cook until the bottom is golden brown and the cheese starts to melt, about 3-4 minutes.

Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden brown and the cheese is fully melted.

Repeat the process for the remaining tortillas and filling.