This is a fantastic recipe for using up leftover smoked pulled pork. Top with BBQ sauce, some homemade salsa fresca, guacamole or chipotle-lime crema, and you have an easy-to-prepare and satisfying entree or side dish. Enjoy!
XV olive oil or butter
12 eight-inch soft tortillas (makes 6 quesadillas)
6 cups smoked pulled pulled pork butt (use 1 cup per quesadilla)
1/2 cup shredded Montery Jack cheese per quesadilla
1/2 cup shredded cotija cheese per quesadilla
Minced red onion
Diced sweet bell or jalapeno pepper
Your choice BBQ sauce
Mike’s Salsa Rojo Diablo
Mike’s Famous Guacamole
Mike’s Chipotle-Lime Crema
Divide up the pork into portions for each set of tortillas. Prepare the minced onion, cilantro and diced pepper. You’ll be working in batches for this recipe.
Using a pair of 12″ cast-iron skillets, place them over medium heat on two burners. Add a small amount of olive oil or butter to each pan and then place a tortilla shell in the center.
Cover the base of each shell with some Montery Jack and cotija cheese, topped with the pulled pork, minced onion, cilantro and diced pepper. Add more of each cheese to the top and then add the second tortilla shell to each, pressing the stack down with a spatula so the cheese sets.
When the underside of the tortilla is slightly browned, place a dinner plate over the quesadilla (bottom side of the plate on top of the quesadilla shell) and carefully invert the skillet while holding the plate. Set the skillet back on the stove and use the spatula to remove the quesadilla from the bottom of the plate, and place it back in the skillet to cook the other side. (This is the easiest way I’ve found on flipping a quesadilla without the risk of it completely falling apart.)
Cook the alternate side until slightly browned and then transfer each quesadilla to individual serving plates. Top with BBQ sauce, salsa fresca, guacamole and chipotle-lime crema.
Repeat this process for the remaining four quesadillas. You may cut each quesadilla in half or quarters if desired. Serve immediately.
Makes 6 quesadillas
This is a great, carnitas-style Tex-Mex recipe for using leftover pulled pork. Braised slow and low, the meat is super-tender. Adjust the seasoning to your taste. If you still have leftovers, they freeze wonderfully… Enjoy!
5 to 8 cups pulled pork
1/2 cup Stubb’s Original BBQ sauce (or your favorite BBQ sauce)
1 cup chicken stock
1/8 lime, squeezed
1 tsp. ancho chili powder
1 tsp. chimayo chili powder
1 tsp. garlic powder
1/2 tsp. ground Mexican oregano
1/2 tsp. ground coriander
Tortilla shells, brushed with olive oil and toasted on the grill or on a heavy, cast-iron comal
Thin-sliced red onion
Shredded Mexican cheese
Sliced serrano or jalapeno peppers
Place the leftover pulled pork and the ingredients indicated in a 5-quart Dutch oven heated at 250-degrees in your oven.
Mix well and heat covered for two hours. Stir once at one hour.
After the second hour, check for tenderness. Reduce heat to 170-degrees F., if needed until ready. Serve in toasted tortilla shells with your choice of fresh guacamole, red onion, cilantro, and shredded Mexican cheese.
Ensure that there is enough chicken stock and BBQ sauce to just cover the pork. Braise it slow and low until tender.
There’s a small hole-in-the-wall restaurant in central Phoenix called Honey Bear’s which has the best pulled pork I’ve ever tasted. Here is my southwest rendition. If you don’t have a smoker, no problem. This recipe will come out just as well in your oven or slow cooker.
Control the heat with the chipotle. The achiote paste (recado colorado) marinade with citrus juice is Yucatán-Mayan inspired. They cooked pork wrapped in banana leaves buried in a pit – the dish was called Cochinita Pibil. Unfortunately, I have a devil of a time finding fresh banana leaves here in Wisconsin and don’t feel like digging a hole in my backyard. Enjoy!
for the marinade—
Juice of one orange
Juice of one lemon
4 oz. box of achiote paste (recado colorado), available in most Mexican supermarkets
2 tbs. brown sugar
2 tbs. white vinegar
1 tsp. salt
1 tsp. fresh ground black pepper
1 tbs. ground coriander
1 tbs. dried mexican oregano
1 tbs. dry mustard
2 tsp. ground chipotle, (add more if you like it spicy)
1 tbs. ground cumin – toasted from seed
1 tbs. onion powder
1/4 cup pure chimayo chili powder
4 cloves mashed garlic
2 tbs. worchestershire sauce
1 tsp. liquid smoke
1/4 cup of your favorite BBQ sauce
1 3-pound bone-in pork butt
2 cups water
Large buns or warm corn tortilla shells for serving
Add the liquid ingredients to a mixing bowl and add 1/2 of the Achiote paste. Using the back of a spoon, break down the paste into a slurry. Mix the dry ingredients in a separate bowl. Prepare the marinade by mixing all ingredients well, then rubbing generously over the pork. Cover and place in the fridge for at least 12 hours. 24 is best.
Preheat your oven at 300 degrees. When ready to cook, place the pork butt with the two cups of water in a covered dutch oven or slow cooker set on high. Cook for 3 to 3.5 hours until the meat shreds apart. Internal temperature should be about 180 degrees. Watch the liquid content and adjust accordingly. When the meat is done, shred apart with two forks, discard the bone, mix well and serve on your choice of buns or tortillas.