New favourite dinner, we had this 2 weeks in a row and not just because the recipe makes so much pulled pork. This was my attempt at recreating the Pulled Pork Quesadillas from Typika in Perth and I have to say, I’m pretty darn pleased with my efforts. The pork came together without too much need for tweaking and the Grilled Corn and Avocado Salsa came out right on the first go as well. Even though both elements are delicious on their own it’s unbelievable how much better they taste together, totally food BFF’s.
If you can’t face doing everything on the same day then cook the pork a day in advance and allow it to nap overnight in the fridge, then all you have to do is whip up the salsa just before you eat. You can feed a bunch of people with 1.5kg of pork or freeze half of it for a future dinner. I cooked the pork in my pressure cooker, which I am currently courting and getting to know a little better. I was scared of it to begin with but with the option of reducing meat to tender shreds in 50 minutes, I’m seriously considering ending things with the slow cooker.
Drunken Pulled Pork Quesadillas
Recipe by Ainsley Badman.
Drunken Pulled Pork:
1 cup smokey BBQ sauce
330 ml beer
1 tsp chilli flakes
2 tbsp smoked paprika
2 tbsp cumin
1/2 tsp cinnamon
1 tbsp white vinegar
2 cloves garlic, minced
3 tbsp maple syrup
salt and pepper to taste
1.5 kg pork shoulder, skin removed
In a medium mixing bowl combine all ingredients but the pork, mix well and adjust flavours to your preference.
Place the pork in a pressure cooker and pour over the marinade, cook for 50 minutes (follow your pressure cooker’s instructions).
Alternatively, cook in a slow cooker with the marinade for 7 hours on low.
OR Cook in a 160 C oven for 2-4 hours with the marinade in a dish tightly covered with aluminium foil.
Remove the pork from the sauce and allow to cool slightly, shred with two forks and set aside.
Transfer the liquid into a medium saucepan and simmer until it thickens then mix it back into the shredded pork.
one serve of Grilled Corn and Avocado Salsa
Preheat a grill pan over medium-high heat.
Cover half a tortilla with 1/2 cup of cheese and desired amount of the shredded pork, fold in half then grill for 5 minutes on each side (or until the tortilla is light brown).
Serve with Grilled Corn and Avocado Salsa.