Recipes

Pork Quesadillas, filled with Mango Ancho Chile sauce Skewered with Watermelon

Yield: 10

INGREDIENTS AMOUNTS
Wooden skewers soaked in cold water 10
Pork Butt

5 lbs

Spice Rub

INGREDIENTS AMOUNTS
Sweet paprika 2 ounce
Chili powder

1 ounce
Salt

1 ¼ ounce
Ground cumin 1 tbsp
Sugar 1 ounce
Dry mustard

1 tbsp
Black pepper 2 tsp
Dried thyme

2 tbsp
Dried oregano 2 tbsp
Cayenne

1 tsp

 

Mango Ancho Chile Sauc

INGREDIENTS AMOUNTS
Ancho Chile 1 small
Ripe Mango, peeled, seeded and diced 1
Juice from fresh lime 2 tbsp
Honey  1 tbsp
Fresh chopped cilantro

½ bunch
Salt pinch

Quesadilla

INGREDIENTS AMOUNTS
Flour Tortilla     10” 10
Monterey Jack cheese  shredded 2 cups
Olive oil for frying  
Pork butt slow roasted  5 lbs
Mango Ancho Chili sauce 2 cups
Salt and Pepper to taste
Watermelon 10 1 ½” Chunks

 

METHOD

Pork Butt

  1. Take pork butt and score all around the butt in a crisscross pattern. Mix dry rub together and rub pork butt completely with rub. Refrigerate the pork overnight in the refrigerator with the rub. Pre-heat oven to 250 degrees. Place pork butt in roasting pan and roast covered with a cup of water in the pan. Roast the pork covered until the pork is fork tender and easily pulled apart. This could take up to 3 hours in the oven. It is important to keep the pork covered during the roasting process; if you do not the sugar in the rub will burn.
  2. Allow the pork to cool. Remove excess fat from the pork. Shred the pork by hand.

Ancho Chile Sauce

  1. Warm the ancho chili in a small pan on both sides. Warming the chili will help to release the aromatics of the chili. Place warmed chili into a small bowl and cover with water. When the chili softens, split open the chili and remove the seeds and stem. Place in a food processor the all of the ingredients for the sauce including the ancho chili. Pulse the mixture briefly. Season with salt.

Quesadilla

  1. Mix together the pulled pork and the mango sauce.
  2. Cut tortillas into 2 – 5” pieces. In the center of each tortilla place a small amount of the pulled pork mixture. Top with shredded cheese and fold into a pouch. Tie with a small amount of butcher twine. Fry the pouch in olive oil until golden brown. Season immediately from the fryer with salt and pepper. Allow to cool slightly. Skewer each pouch with a wooden skewer and add one of the chunks of watermelon. Serve while still somewhat warm.

 

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