Jeff G. Holt Citruscidal Carnitas Quesadillas
Jeff G. Holt
Citruscidal Hot Sauce
Carnitas Quesadilla
Servings
4
Prep Time
5 minutes
Cook Time
4 hours
Ingredients
½ cup Canola oil
4 lbs pork shoulder
salt and pepper
1 teaspoon chili powder
1 tablespoon cumin
1 tablespoon oregano
3 cloves garlic, minced
1 white onion, large dice
juice of 2 oranges
juice of 1 lime
1 can 805 Beer
1 cup chicken broth
4 large tortillas
1/2 cup mozzarella
1/2 cup monteray jack
1/2 cup Oaxaca Cheese
1 tablespoon unsalted butter
Directions
Preheat oven to 400 degrees. Cut pork shoulder in to 2 inch cubes. Toss in canola oil. Season well with salt and pepper. Rub pork with chili power, cumin, oregano, and garlic.
Place onions in roasting pan. Place seasoned pork atop onions to make a natural rack. Pour citrus juice, stock, and beer into pan until pork is covered half way.
Cover tightly in foil and place in 400 degree oven for 3-3 ½ hours, or until pork is falling apart.
Remove pork out of roasting pan and shred with two forks.
In a sauté pan over medium heat, add 1 tsp of canola oil. When hot, place ½ cup of shredded pork in pan to crisp edges. Once pork is crispy, remove from pan.
Distribute half of the cheese mixture over one tortilla, and place pork on top of cheese. Add one more layer of cheese, and top with the other tortilla.
In a large pan, melt butter. Heat quesadilla on medium heat until golden brown and flip. Cook until cheese is melted.
Transfer out of pan, cut in quarters. Serve with Guacamole, sour cream and Citruscidal hot sauce and enjoy!