Tender chipotle shredded pork and fried onion with cheddar and creamy queso quesadilla.
WHAT’S GOING ON HERE
Shredded pork is the perfect meat for carnitas cooked low and slow the fat just melts making the meat creamy and tender. Braised and basted in fat, vinegar and spices it’s perfect for any time of day.
Chipotle are smoked jalapenos they are often in a bit a tomato sauce. Chipotle adds a little bit of sweet heat and a whole lot of smoke.
You can really keep your adobo spice as simple or as complex as you’d like. The pork can take any and all flavor and since it’s such a large cut it needs a lot of it. This spice rub features kitchen staples black pepper, cayenne, cumin, thyme and oregano. With a nice even layer of salt to really penetrate the meat it makes for a super juicy roast.
Onions are an added flavor I like to add once I shred and refry the pork. The sweet onions add a little sharpness and chewy texture to the bite.
Broth gives the pork something to break down into and soak up. Beef or vegetable are both great options.
Vinegar + Lime
Vinegar and lime break down the pork to make it fork tender. The vinegar adds the acid while the lime boost up the flavor. Once the lime is squeezed toss the entire carcass in so that the oil from the skin seeps into the dish.
TIPS & TRICKS FOR THE BEST PORK CARNITAS QUESADILLA
low and slow
low and slow is the best way to make this dish. this pork requires no searing or prep other than seasoning. low and slow cooking is the best for partially submerged meat just cover it so the steam can cook everything evenly. once the bone is easily removable from the pork the shoulder is ready for shredding.
shredding the pork
shredding the pork is best warm not cold. once the pork get cold enough that the fat congeals the pork needs to be completely reheated to get an easier finer shred. shred the pork once the poor has sat from the oven for 20 minutes when it is a little easier to handle.
cooking the quesadilla
cooking the quesadilla is important. you can use fats like lard, butter or olive oil to help the tortillas get a golden crust. add the quesadillas to a preheated pan that is set to around medium so that the cheese has time to melt before the outside of the tortilla crisps.
serving this dish like any other filling. serve over rice or as a filling for burritos, tacos, gorditas or chimichanga. make sure to add some finely chopped white onion, cilantro and slices of fresh lime.
Pepper alternatives for more heat
adjust the heat by using your favorite peppers. chipotle are a great starting points they have a ton of flavor but not so much heat build onto that by adding dried or fresh peppers great peppers for this dish include Serrano, chili de Arbol, jalapeño, or habanero.
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