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Roasted Pork Quesadilla
House-roasted pork butt serves as a flavorful foundation for this take on street food quesadillas.
Servings
12
12
Cuisine Type
- mexican
Menu Part
- entree
Main Ingredient
- Fruit
- Pork
- Vegetables
Source: WakeMed Health & Hospitals (Raleigh, N.C.)
House-roasted pork butt serves as a flavorful foundation for this take on street food quesadillas.
Ingredients
1/2 cup packed brown sugar
1/4 cup Cajun seasoning
5 lb. bone-in pork butt
1 yellow onion, coarsely chopped
6 garlic cloves, peeled
5 oranges, peeled, quartered
1 package large flour tortillas
1 package shredded cheese
1/4 cup salsa picante
1 cup sour cream
1/2 cup chopped cilantro
1/4 cup shredded carrot
Steps
Preheat oven to 250°F.
Mix brown sugar and Cajun seasoning together; rub mix onto pork.
In roasting pan, spread onion, garlic and oranges on bottom. Place pork on top and tightly cover with foil. Roast in oven for 4 to 5 hours, until pork tenderly falls off bone. Remove from oven, shred pork and hold.
Heat skillet to medium. Place 1 flour tortilla on skillet; top with cheese to cover. When cheese is slightly melted, add some pork. Top with another tortilla and flip. Cook until lightly brown.
Mix salsa and sour cream together and spoon on plate. Cut quesadilla and garnish with cilantro and carrot.
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