Pulled pork quesadilla

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

 

By Matt Tebbutt

Ingredients

For the pulled pork

  • 1kg/2lb 4oz pork shoulder
  • 2 garlic cloves, crushed
  • 50ml/2fl oz pineapple juice
  • 50ml/2fl oz cider vinegar
  • 1 red chilli, deseeded and very finely chopped
  • 2 tbsp soft brown sugar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt

For the salsa rosa

  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tbsp finely chopped fresh coriander
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the chilli mayo

  • 2 dried chipotle chillies, soaked in water
  • 1 garlic clove, finely chopped
  • 1 tbsp mayonnaise
  • 2 tbsp soured cream
  • 1 lime, juice only
  • salt

To serve

  • 2 corn on the cob
  • 4 spring onions, thinly sliced
  • 1 tsp dried oregano
  • 2 jalapeño chilli, finely chopped
  • 200g/7oz grated mozzarella cheese
  • 8 soft flour tortillas
  • 3 tbsp finely chopped coriander
  • 1 lime, cut into wedges