Pork Quesadilla Recipe

Prepare marinade

In a bowl or large resealable bag combine orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt and black pepper. Whisk or shake until combined.

Marinate pork

Place the trimmed pork shoulder in the marinade, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Roast pork

Preheat oven to 300°F (150°C). Transfer pork and marinade to a roasting pan or Dutch oven, cover tightly with a lid or foil. Roast until the pork is very tender and easily shredded, about 2.5–3 hours depending on thickness. Internal temperature should reach at least 195°F (90°C) for easy shredding.

Shred and reduce juices

Remove pork from oven, let rest 10 minutes. Shred pork with two forks, then skim off excess fat from the pan juices. Return shredded pork to a small saucepan with 1/4 cup of the pan juices and simmer briefly over medium-low heat to concentrate flavors for 3–5 minutes. Adjust salt to taste. Keep warm.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and kosher salt in a bowl. Stir gently, taste and adjust salt or lime if needed. Let rest for at least 10 minutes at room temperature to meld flavors. Keep chilled until assembly.

In a small bowl whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, minced garlic and salt until smooth. Taste and adjust heat by adding more minced chipotle or adobo sauce if desired. Refrigerate until ready to use.

Heat a large skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side down in the hot skillet. Sprinkle a thin, even layer (about 1/4 cup) of shredded Monterey Jack over the tortilla, leaving a 1/2-inch border.

Top the cheese with about 3–4 ounces (roughly 1/2 to 3/4 cup) of shredded mojo pork, spread evenly, then spoon 1–2 tablespoons of pico de gallo across the pork (drain excess liquid first to avoid sogginess). Sprinkle about 2 tablespoons cotija cheese on top.

Add a thin drizzle (about 1 teaspoon) of chipotle aioli over the filling if desired. Top with a second tortilla (unbuttered).

Cook the quesadilla 2–3 minutes until the bottom tortilla is golden brown and cheese begins to melt. Carefully flip using a large spatula; add a little butter or oil to the pan if needed and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Press down gently while cooking to compact the filling.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 4 wedges. Repeat with remaining tortillas and filling. Keep finished quesadillas in a warm oven (200°F / 95°C) on a baking sheet if making ahead.

Garnish with chopped cilantro and serve hot with additional pico de gallo and chipotle aioli on the side.