How to make some incredible shredded pork quesadillas.

This recipe is inspired by the classic flavours of Al Pastor tacos – but is made with a bit of a slow cooked twist… These quesadillas are a great meal to slow cook and quickly throw together!

Despite the long(ish) list of ingredients, the prep time for these quesadillas is pretty quick, and as the pork is done low and slow you can throw it on in the morning and be ready to pull them together in the afternoon. Here’s what you’ll need…

Ingredients:

For the pork:

• Pork shoulder
• 2 Adobo chilies in chipotle
• 2 tsp adobo chipotle liquid
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp chilli flakes
• 1/4 tsp ground pepper
• 1 bay leaf
• Pinch salt
• 1 cup pineapple juice
• 2 onions (quartered)
• 2 cups of vegetable stock

For the guac:

• 3 ripe avocados
• 2 medium tomatoes (diced)
• 1/2 onion (diced)
• 2 tsp lime juice

For the salsa:

• 2 adobo chillies
• 1 cup diced tomatoes
• 2 tbsp lime juice
• Pinch salt
• Pinch black pepper

For the quesadillas:

• Corn tortillas
• Shredded strong cheddar
• 1/2 Onion (diced for garnishing)
• Chopped cilantro (for garnishing)

Ok, that looks like a lot – but a lot is store cupboard. Some of the items like adobo chilli sun chipotle are pretty easy to find in an international isle in the supermarket or a Mexican grocery store.

Method:

Take your time with this recipe – the pork needs some time to simmer so there’s no need to rush things!

Start with the pork:

This is the main event of the recipe – and you’re going to want to slow cook it.

1. Add the spices, adobo chillies, liquid from the adobo, vinegar and pineapple juice into a blender and mix.
2. Cover the pork with the marinade and leave for at least 30 minutes.
3. Cut the onions into wedges and add to the slow cooker. Place the pork on top of the onions, add the vegetable stock so that it covers the onions, pour any remaining marinade over the pork and cook at high for one hour.
4. After an hour check in on your pork, baste as needed and turn the temperature down to low – cook for another 4 hours.

Once that’s going low and slow it’s time for the next step…

Make your salsa and guac…

These are two super easy things to prepare and set aside for a little later.

Make the salsa by combining all of the ingredients in a blender and quickly pulsing.

For the guacamole – peel the avocados, dice the tomato and onion, add a few squeezes of lime juice and smush it all together.

Now you just need to wait until the pork is done and put it all together.

Put it all together!

Once the pork is done (you’ll know because it will start to fall apart – and if you have a thermometer it will be above 165F) let it sit for a few minutes, then take a couple of forks and shred it! Pour some of the liquid into a flat dish and set aside.

Heat a large frying pan to a medium heat, then follow these steps:

1. Dip your corn tortilla into the liquid from the pork (you know, the one in the large flat dish)
2. Pop it into the frying pan and as it starts to heat add pork and shredded cheese to one half of the tortilla.
3. Fold the tortilla in half, and flip it over after the side in contact with the pan has become a little crispy. Keep the other side on the heat until the cheese has melted and the outside of the tortilla is a little crispy.
4. Repeat!

That’s it, you’re done – you’re ready to serve. Sprinkle the onion and cilantro over the top of your quesadillas and serve with salsa and guac on the side.