Pulled Pork Carnitas Quesadilla: The Ultimate Recipe Guide

Pulled Pork Carnitas Quesadilla: Prepare to embark on a culinary adventure that marries the smoky, savory goodness of slow-cooked pork with the cheesy, comforting embrace of a quesadilla! Have you ever craved a dish that’s both incredibly satisfying and surprisingly easy to make? This recipe is your answer. We’re taking the traditional flavors of Mexican carnitas and giving them a modern, crowd-pleasing twist.

Carnitas, meaning “little meats,” originated in Michoacán, Mexico, and have been a staple of Mexican cuisine for centuries. Traditionally, pork is braised or simmered in lard until tender and then crisped up for a delightful textural contrast. Our Pulled Pork Carnitas Quesadilla recipe takes a shortcut without sacrificing flavor. We’re using readily available pulled pork, making this a weeknight-friendly meal that doesn’t skimp on authenticity.

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The tender, flavorful pulled pork, the gooey melted cheese, and the crispy tortilla create a symphony of sensations in every bite. Plus, it’s incredibly versatile! You can customize it with your favorite toppings, from salsa and guacamole to sour cream and pickled onions. Whether you’re looking for a quick and easy dinner, a fun party appetizer, or a satisfying lunch, this Pulled Pork Carnitas Quesadilla is guaranteed to be a hit. Let’s get cooking!

this Recipe

Ingredients:

• For the Pulled Pork:
• 3-4 lb boneless pork shoulder (Boston butt), excess fat trimmed
• 1 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 orange, juiced and zested
• 1 lime, juiced and zested
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 cup chicken broth
• Salt and freshly ground black pepper to taste
• For the Carnitas Crisping:
• 2 tbsp olive oil or rendered pork fat
• For the Quesadillas:
• 8-10 large flour tortillas (burrito size)
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup pickled jalapeños, sliced (optional)
• 1/4 cup chopped cilantro, for garnish
• Sour cream or guacamole, for serving (optional)

Preparing the Pulled Pork

1. Sear the Pork: Pat the pork shoulder dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is crucial for developing flavor, so don’t skip it! Remove the pork from the pot and set aside.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Citrus and Spices: Stir in the orange juice, orange zest, lime juice, lime zest, oregano, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to allow the spices to bloom.
4. Braise the Pork: Return the pork shoulder to the pot. Pour in the chicken broth. The liquid should come about halfway up the pork. If needed, add a little more broth or water. Bring the mixture to a simmer.
5. Slow Cook: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Alternatively, you can continue cooking on the stovetop over low heat. Cook for 3-4 hours, or until the pork is fork-tender and easily shreds. The cooking time will vary depending on the size and thickness of the pork shoulder.
6. Shred the Pork: Remove the pork from the pot and let it cool slightly. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
7. Reduce the Sauce: While the pork is cooling, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the liquid to a simmer over medium heat and cook until it has reduced by about half and thickened slightly. This will concentrate the flavors and create a delicious sauce to moisten the pork.
8. Combine Pork and Sauce: Return the shredded pork to the pot with the reduced sauce. Toss to coat evenly. Taste and adjust seasoning as needed. You can add more salt, pepper, or a squeeze of lime juice to brighten the flavors.

Crisping the Carnitas

1. Heat the Fat: Heat the olive oil or rendered pork fat in a large skillet over medium-high heat. You want the pan to be hot enough to crisp the pork without burning it.
2. Crisp the Pork: Add the shredded pork to the hot skillet in a single layer. Don’t overcrowd the pan, or the pork will steam instead of crisping. You may need to work in batches. Cook for 3-5 minutes per side, or until the pork is golden brown and crispy. The edges should be nicely caramelized.
3. Remove and Drain: Remove the crispy carnitas from the skillet and place them on a paper towel-lined plate to drain any excess fat.

Assembling the Quesadillas

1. Prepare the Tortillas: Lay out the flour tortillas on a clean work surface.
2. Add Cheese: Sprinkle a generous layer of Monterey Jack cheese and cheddar cheese over half of each tortilla. Make sure to spread the cheese evenly to ensure it melts properly.
3. Add Pulled Pork: Top the cheese with a generous portion of the crispy pulled pork carnitas.
4. Add Jalapeños (Optional): If using, sprinkle the sliced pickled jalapeños over the pork.
5. Fold the Quesadillas: Fold the other half of the tortilla over the filling to create a half-moon shape.

Cooking the Quesadillas

1. Heat the Skillet: Heat a large skillet or griddle over medium heat. You can lightly grease the skillet with cooking spray or a small amount of oil to prevent sticking.
2. Cook the Quesadillas: Place the quesadillas in the hot skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted and gooey. Use a spatula to gently press down on the quesadillas while they are cooking to ensure even browning and melting.
3. Remove and Serve: Remove the cooked quesadillas from the skillet and place them on a cutting board. Let them cool slightly before slicing into wedges.
4. Garnish and Serve: Garnish the quesadillas with chopped cilantro. Serve immediately with sour cream or guacamole, if desired. These are best enjoyed hot and fresh!

Tips for the Best Pulled Pork Carnitas Quesadillas

• Use a Meat Thermometer: To ensure the pork is cooked to the perfect tenderness, use a meat thermometer. The internal temperature should reach 203°F (95°C).
• Don’t Skip the Searing: Searing the pork before braising is essential for developing a rich, flavorful crust.
• Adjust the Spice Level: If you prefer a milder flavor, omit the cayenne pepper or reduce the amount of chili powder.
• Make Ahead: The pulled pork can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before crisping and assembling the quesadillas.
• Customize Your Fillings: Feel free to add other fillings to your quesadillas, such as black beans, corn, or sautéed vegetables.
• Use High-Quality Cheese: Using good quality cheese will make a big difference in the flavor and texture of your quesadillas.
• Get Creative with Toppings: Experiment with different toppings, such as pico de gallo, salsa verde, or a drizzle of hot sauce.

Enjoy your delicious Pulled Pork Carnitas Quesadillas!

Conclusion:

So, there you have it! This Pulled Pork Carnitas Quesadilla recipe is truly a game-changer, and I genuinely believe it deserves a prime spot in your regular meal rotation. Why? Because it’s the perfect marriage of smoky, savory, and cheesy goodness, all wrapped up in a crispy tortilla. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. The combination of tender, flavorful pulled pork carnitas with the melted cheese and the slight char from the grill or skillet is simply irresistible. Trust me, once you take that first bite, you’ll understand why I’m so enthusiastic about it.

But the best part? This recipe is incredibly versatile. While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own. For a spicier kick, add a few slices of jalapeño or a dash of your favorite hot sauce to the quesadilla before grilling. If you’re a fan of fresh flavors, consider topping it with a dollop of guacamole, a sprinkle of cilantro, or a squeeze of lime juice after cooking.

Serving Suggestions and Variations:

* Dip it! Serve your Pulled Pork Carnitas Quesadilla with a side of sour cream, salsa, or even a creamy avocado dip.
* Make it a meal! Pair it with a simple side salad or some Mexican rice for a complete and satisfying dinner.
* Breakfast Quesadilla: Add scrambled eggs and a sprinkle of cheddar cheese for a hearty breakfast quesadilla.
* Vegetarian Option: Substitute the pulled pork carnitas with seasoned black beans or grilled vegetables for a vegetarian-friendly version.
* Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or even a blend of Mexican cheeses.
* Add Some Crunch: Sprinkle some crushed tortilla chips inside the quesadilla for added texture.

I’ve found that this recipe is also a fantastic way to use up leftover pulled pork. Instead of letting it sit in the fridge, transform it into something completely new and exciting. It’s a win-win situation! Plus, it’s a great way to introduce your family and friends to the deliciousness of authentic carnitas in a fun and approachable way.

Don’t be intimidated by the thought of making your own quesadillas. This recipe is surprisingly simple, and the results are well worth the effort. I promise, even if you’re a beginner in the kitchen, you can easily master this dish.

So, what are you waiting for? Grab your ingredients, fire up your grill or skillet, and get ready to create some culinary magic. I’m confident that you’ll love this Pulled Pork Carnitas Quesadilla as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Did you make any modifications? What were your favorite toppings? What did your family think? I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Happy cooking, and enjoy every delicious bite of your homemade Pulled Pork Carnitas Quesadilla!