Appetizer Sized Pork Carnitas Quesadillas Recipes

PORK CARNITAS QUESADILLAS WITH PINEAPPLE SALSA

Steps:

• Pork:.
• Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat.
• Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.
• Salsa:.
• Combine salsa ingredients and chill for a minimum of 30 minutes.
• To assemble:.
• Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.

APPETIZER SIZED PORK CARNITAS QUESADILLAS

Steps:

• Trim fat from pork and cut meat into 2 pieces. Place all ingredients except tortillas and accompaniments in a slow cooker or 10" Dutch oven. Cover and cook on HIGH for 4 hours or at 275°F to 300°F for 4 hours or until meat shreds easily with a fork. Let cool slightly, and remove orange and lime quarters from slow cooker or Dutch oven. Shred meat using 2 forks, stirring in some of the cooking liquid. TORTILLAS:Using an empty tuna can, with the ends removed, cut 3 circles from each 8" flour tortilla or use mini tortillas made from tortilla recipes in this book. Heat a Dutch oven lid or 12-inch skillet over medium heat. Lightly oil the entire lid or bottom of the skillet, then place 4 tortilla rounds on the lid and place 1 Tbs. cheese in the center of each tortilla, then top with 1 Tbs. pork mixture and 1/2 tsp. diced green chile. Top the cheese, pork, and chile with a second tortilla and cook for 1 to 2 minutes until cheese is lightly melted and tortilla is crispy and lightly browned. Flip over each quesadilla and cook on second side an additional 1 to 2 minutes. Continue cooking all quesadillas until all the tortillas and, or pork and cheese is used up.