Paleo Pork Quesadilla
Elevate your weeknight dinners with this irresistible Paleo Pork Quesadilla recipe that’s packed with bold flavors and wholesome ingredients. Tender shredded pork, seasoned to perfection with a blend of garlic, cumin, and chili powder, steals the spotlight, while sautéed cabbage and sweet red bell peppers add a delightful crunch. Folded inside grain-free coconut flour tortillas alongside creamy avocado slices and a sprinkle of fresh cilantro, these quesadillas offer a deliciously healthy twist on a classic comfort food. Perfect for paleo diets, this easy-to-make dish is ready in under two hours and delivers restaurant-quality results right from your kitchen. Serve with lime wedges for a zesty finishing touch and enjoy this gluten-free, dairy-free delight that’s sure to satisfy!
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 2 tablespoons coconut oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cabbage, finely shredded
- 1 medium red bell pepper, thinly sliced
- 1 medium avocado, sliced
- 4 sheets coconut flour tortillas
- 0.25 cup cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Preheat your oven to 325°F (165°C).
Rub the pork shoulder with onion powder, garlic powder, cumin, chili powder, salt, and black pepper.
Heat 1 tablespoon of coconut oil in a large oven-proof skillet over medium-high heat.
Add the pork shoulder and sear on all sides until browned, about 3-4 minutes per side.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Roast for approximately 1 hour or until the pork is tender and easily shredded with a fork.
Remove the pork from the oven, shred with forks, and set aside.
In a medium skillet, heat the remaining 1 tablespoon of coconut oil over medium heat.
Add the shredded cabbage and sliced red bell pepper, and sauté for 5-7 minutes until softened.
To assemble the quesadillas, place a coconut flour tortilla on a flat surface.
Add a layer of shredded pork, a portion of sautéed vegetables, and a couple of slices of avocado on half of the tortilla.
Sprinkle with chopped cilantro.
Fold the other half of the tortilla over the filling.
Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and crispy.
Repeat with the remaining tortillas.
Cut each quesadilla into wedges and serve with lime wedges on the side.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 18.1 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
