Whole30 Pork Quesadilla
Satisfy your craving for bold and wholesome flavors with this Whole30 Pork Quesadilla recipe! Perfectly seasoned pork shoulder, simmered until tender with a smoky blend of paprika, cumin, garlic, and onion powders, takes center stage in these grain-free quesadillas. Paired with fresh, zesty homemade guacamole made from creamy avocado, lime juice, and cilantro, plus a touch of heat from jalapeño and red onion, this recipe strikes the ultimate balance of hearty and vibrant. Wrapped in pliable cassava flour tortillas and pan-seared to golden perfection, these quesadillas are a gluten-free, dairy-free delight that's ideal for a satisfying Whole30-friendly meal. Easy to prepare with just 20 minutes of prep time and packed with flavor, this dish is guaranteed to become a new dinnertime favorite!
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Recipe Information
Ingredients
- 1 pound boneless pork shoulder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil
- 4 pieces grain-free tortillas (like cassava flour tortillas)
- 1 large avocado
- 1 tablespoon lime juice
- 0.25 cup cilantro
- 0.25 cup, diced red onion
- 0.5 chopped jalapeno
Instructions
Begin by preparing the pork filling. Cut the pork shoulder into small pieces about 2 inches in size.
In a bowl, combine smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork pieces.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the pork pieces and sear them on all sides until browned, about 5-7 minutes.
Reduce the heat to low, add a splash of water, cover, and let the pork simmer for about 90 minutes until it is fork-tender.
While the pork is cooking, slice the avocado and mash it in a bowl. Stir in lime juice, chopped cilantro, and a pinch of salt to make guacamole.
Once the pork is cooked, remove it from the skillet and shred it with two forks.
Wipe the skillet clean and add the remaining tablespoon of coconut oil. Heat over medium heat.
To assemble the quesadillas, lay a tortilla flat and cover half with a portion of the shredded pork, diced red onion, chopped jalapeno, and dollops of the guacamole you prepared. Fold the tortilla over to close.
Place the quesadilla in the heated skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and slightly crispy.
Repeat with the remaining tortillas and pork filling. Serve the quesadillas warm with any extra guacamole on the side.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 8.2 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3097 mg | 66% | |
*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.
