Carnitas Philly Quesadilla Recipe
slow roasted pork, bell peppers, onions, and melted cheese with salsa and sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carnitas
Quesadilla Filling
Serving
Method
Cook the Carnitas
- 1
Prepare the Pork
Place the pork shoulder in a slow cooker. Pour the orange juice over the pork. Add minced garlic, cumin, salt, and black pepper.
- 2
Slow Cook
Cover the slow cooker and cook on low for 8 hours or until the pork is tender and shreds easily with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.
Prepare the Quesadilla Filling
- 4
Slice Vegetables
Chop the bell peppers and onion into thin slices.
- 5
Assemble the Quesadilla
- 6
Layer Ingredients
On one side of a flour tortilla, layer a portion of the shredded carnitas, sautéed bell peppers and onions, and top with shredded cheese.
- 7
Cook Quesadilla
Fold the tortilla in half and place it in a skillet over medium heat. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- 8
Repeat
Repeat the process with the remaining tortillas and filling.
Serve
- 9
Plating
Cut the quesadillas into wedges and serve warm with salsa and sour cream on the side.