Pork Carnitas Quesadillas with Pineapple Salsa
Savor the bold, mouthwatering fusion of flavors with these Pork Carnitas Quesadillas paired with a vibrant Pineapple Salsa. Succulent, slow-cooked pork carnitas infused with orange juice, garlic, and spices are tucked between crispy golden flour tortillas, adorned with layers of gooey Mexican blend cheese. A refreshing homemade pineapple salsa, bursting with sweet and tangy notes from fresh pineapple, lime juice, and jalapeño, provides the perfect balance to the rich, savory quesadillas. This recipe is a show-stopping meal, combining tender shredded pork and tropical flair in just one bite. Ideal for a family dinner or a crowd-pleasing appetizer, these quesadillas are as versatile as they are irresistible. Perfect for fans of Tex-Mex cuisine, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Pork shoulder (boneless)
- 1 cup Chicken broth
- 0.5 cup Orange juice
- 4 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Fresh pineapple, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Cilantro, chopped
- 1 Jalapeño, finely minced
- 2 tbsp Lime juice
- 1 tbsp Olive oil
Instructions
Prepare the pork carnitas: In a slow cooker, combine the pork shoulder, chicken broth, orange juice, minced garlic, ground cumin, dried oregano, salt, and black pepper. Cook on low heat for 8 hours or high heat for 4 hours, until the meat is tender and easily shredded.
Remove the cooked pork from the slow cooker and shred it using two forks. Optionally, crisp up the meat by spreading it on a baking sheet and broiling it in the oven for 5-7 minutes, turning halfway through.
While the pork cooks, prepare the pineapple salsa: In a mixing bowl, combine the diced pineapple, red onion, chopped cilantro, minced jalapeño, lime juice, and a pinch of salt. Stir well and set aside.
Assemble the quesadillas: Heat a large skillet over medium heat and lightly grease it with olive oil. Place one flour tortilla onto the skillet.
Sprinkle about 1/4 cup of shredded cheese evenly onto the tortilla, followed by a layer of shredded carnitas. Top with additional cheese and another tortilla.
Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and golden and the cheese is melted.
Repeat the process with the remaining tortillas, cheese, and pork carnitas.
Slice each quesadilla into wedges and serve hot with pineapple salsa on the side or spooned over the top.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 572 mg | 44% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 633 mg | 13% | |
*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.
