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Add a photoIf you are from, or have been to Hawaii, you know that kalua pork is a mainstay in the local cuisine. In celebratory feasts called luau, the centerpoint is the underground roasting of a whole pig which is then shredded into the kalua pork. I just love the salty flavor and smoked aroma of kalua pork.
In my last visit to Oahu, I came upon a pupu (appetizer/small plate) menu item at my favorite local bar, and I thought what a great idea it is to combine the best of the islands with that of Mexican cuisine! It was kalua pork quesadillas.
This home-made version uses slow-cooked kalua pork as main ingredient in quesadillas, those delicious, cheese-filled grilled corn tortillas. Once you're done with the slow-cooking of the pork, everything else comes quick and easy.
Ingredients
- One 2-lb pork butt roas
- 1 tbsp sea salt
- 1 tsp liquid smoke
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 pcs. of 6-inch corn tortillas
- Sriracha sauce to taste
- 1/2 cup fresh avocado, sliced into tiny cubes
- 1/2 cup Roma tomatoes, sliced into tiny cubes
- 1/3 cup fresh cilantro, chopped
Directions
- Season pork butt with sea salt and place in slow cooker. Add liquid smoke. Turn on slow cooker to low and cook for 8-10 hours, turning the pork once halfway through.
- Using a fork, shred the cooked pork and set aside.
- Warm one corn tortilla on a pan or griddle. Put desired amount of cheddar cheese over the tortilla. Put a second tortilla on top of the cheese.Put desired amount of shredded kalua pork. Sprinkle with desired amount of Sriracha sauce. Place a third tortilla over the pork mixture. Top the third tortilla with desired amount of mozzarella cheese, then put a fourth tortilla over the mozzarella. When the cheeses start melting turn the layered quesadilla over and continue cooking for a minute or two.
- Repeat process for additional quesadillas.
- Place cooked quesadillas on a plate, slicing them into 1/4 wedges and serve warm with a side of tomatoes, avocadoes and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 158 | 68% |
| Total Fat 17.74g | 22% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 2071mg | 86% |
| Potassium 189mg | 5% |
| Total Carbs 3.71g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.89g | 1% |
| Protein 14.91g | 24% |
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