Carnita Quesadilla Recipe

Do you love Tex-Mex food but want to take your recipes to the next level? Do you love quesadillas but want to add protein to make it a fuller meal? Maybe you’re just a meat-lover looking to try something new?

If any of these are the case, this carnita quesadilla recipe is for you.

With the succulent perfection of slow-cooked pork and the cheesy delights of quesadillas, this recipe is essentially everything you need in life.

Ingredients

  • 4 pounds boneless pork butt or 8 pounds bone-in pork butt

  • 2 tablespoons chili powder

  • 1 tablespoon cumin

  • 1 tablespoon salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried oregano

  • 1 teaspoon back pepper

  • 1 onion, chopped

  • 1 jalapeno, seeded and chopped

  • 4 cloves garlic, minced

  • 3/4 cup orange juice

  • 1/2 cup chicken broth

For the quesadilla:

  • 1 ½ cups shredded Monterey Jack cheese, divided

  • 8 large tortillas

  • Cilantro, chopped, to taste

  • Tomatoes, chopped, to taste

  • Sour cream to serve

Method

  1. If your pork butt has a fat cap, trim it off. You may either discard it or save it for other recipes. Trim the pork butt into 4-inch cubes, removing any excess fat.

  2. Season the cubes with chili powder, cumin, salt, onion powder, garlic powder, dried oregano, and black pepper.

  3. Insert the pork in a smoker and cook at 250 degrees Fahrenheit for 5 hours, or until the cubes have reached an internal temperature of 165 degrees.

  4. Remove the pork from the smoker and place it in a cooking dish. Add the chopped onion, jalapeno, minced garlic, orange juice, and chicken broth. Place it back in the smoker and cook at 250 degrees Fahrenheit for 2 hours.

  5. Remove pork from the smoker and let cool for 30 minutes. Using forks or tongs, shred the pork.

  6. Heat medium-sized skillet over medium-high. Add tortilla. Add about 1/8 cup of cheese to the top half of the tortilla. Add shredded pork, cilantro, and tomatoes. Top with another 1/8 cup of cheese.

  7. Fold the tortilla in half and press down for approximately 30 seconds. Flip and press down for 30 more seconds. The cheese should melt and fuse the sides.

  8. Remove from pan and slice. Top with sour cream.

This carnita quesadilla recipe should make around eight servings, though you can adjust the amount of pork in each quesadilla to your taste.

*If you don’t have a smoker, sear the seasoned pork cubes over medium-high heat instead, and add them to a dutch oven with chopped onion, jalapeno, garlic, orange juice, and broth.

Cook for 3 hours at 300 degrees Fahrenheit.

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