Kalua Pig Quesadilla Recipe

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. Rub the pork all over with 2 tablespoons sea salt and 1 teaspoon freshly ground black pepper. Place pork in a deep roasting pan or Dutch oven fat side up. Add smashed garlic cloves and pour 1 cup water into the pan. Cover tightly with a lid or foil.

Roast in the oven for 4–5 hours until the pork is very tender and falls apart easily with a fork. Alternatively, cook on low in a slow cooker 8–10 hours.

Remove pork from oven and let rest 15 minutes. Using two forks, shred the pork into bite-sized pieces in the pan, discarding large chunks of fat. Stir in 1 teaspoon liquid smoke (start with less and adjust to taste). If the pork seems dry, spoon a few tablespoons of the pan juices back in and mix.

Keep warm until assembly. (Yield: about 6 cups shredded pork — use 2 cups for the quesadillas; refrigerate or freeze extras.)

Combine the diced tomatoes, 1/4 small red onion, minced jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt in a bowl. Mix and taste; adjust salt or lime as desired. Chill while you prepare the rest.

Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, 2 tablespoons diced tomato (optional), and 1 tablespoon chopped cilantro. Cover with plastic wrap pressed to the surface to prevent browning if not using immediately.

Warm and prep

Heat a large skillet or griddle over medium heat. Have your shredded jack cheese, shredded kalua pig, and butter ready. If your kalua pig was refrigerated, gently warm it in a small pan or microwave so it melts with the cheese when inside the tortilla (30–60 seconds).

Assemble each quesadilla: place one ube tortilla on a plate. Sprinkle about 1/2 cup shredded jack cheese evenly over half the tortilla. Top the cheese with 1/2 cup shredded kalua pig (use slightly less if very moist). Add another 1/4 cup cheese on top of the pork to help the top tortilla seal.

Fold the tortilla over the filling to make a half-moon (or place a second tortilla on top if you prefer full-circle quesadillas). Repeat to assemble remaining quesadillas (this recipe yields 4 quesadillas).

Melt 1/2 tablespoon butter in the preheated skillet. Place one assembled quesadilla in the pan. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip (add remaining 1/2 tablespoon butter before second side if needed) and cook 2–3 minutes more until the other side is golden and cheese is fully melted. Reduce heat slightly if tortillas brown too quickly.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Cut into 3–4 wedges. Repeat with remaining quesadillas, adding small amounts of butter to the skillet as needed.

Arrange quesadilla wedges on a serving plate. Spoon guacamole and salsa on the side or dollop on top. Add a spoonful of sour cream alongside or pipe small dollops across wedges. Garnish with extra cilantro leaves and serve with lime wedges for squeezing over the quesadillas.

Serve immediately while hot and cheesy. Leftover shredded kalua pig keeps 3–4 days refrigerated.