Roasted Pork Quesadilla
| Serves | 12 |
|---|---|
| Ingredients | Fruit, Pork, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Mexican |
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.