Pork Butt Dinner 4 Crispy Pork Quesadillas

Ingredients

• 2 cups Leftover Pork (shredded, from crock‑pot, stored in Pyrex)
• 7 pieces Tomatillos (husks removed, rinsed)
• 0.25 onion White Onion (quarter, peeled)
• 3 cloves Garlic Cloves (peeled)
• 1 tablespoon Extra Virgin Olive Oil (for searing)
• 0.5 cup Chicken Broth (low‑sodium, divided (1/4 cup for deglazing, 1/4 cup for blending))
• 0.25 bunch Fresh Cilantro (roughly chopped, stems included)
• 1 cup Oaxaca Cheese (shredded, Cacique brand preferred)
• 4 pieces Flour Tortillas (Mi Nana's brand, 8‑inch, for quesadillas)
• 0.5 cup Guacamole (optional) (leftover, for serving)
• 0.5 cup Pico de Gallo (optional) (leftover, for serving)

Instructions

1. Shred the leftover pork

   Remove the pork from the Pyrex container and use two forks or your hands to pull it apart into fine shreds.

   Time: PT2M

2. Char the tomatillos, onion, and garlic

   Preheat the oven to 425°F (or set the air fryer to 400°F). Spread the tomatillos, quartered white onion, and garlic cloves on a baking sheet and roast until the skins are blackened and the vegetables are soft, about 10 minutes.

   Time: PT10M

   Temperature: 425°F

3. Steam the roasted vegetables

   Transfer the hot vegetables to a bowl, cover tightly with plastic wrap, and let them sit for 5 minutes. The steam will soften them further and release more flavor.

   Time: PT5M

4. Blend the tomatillo sauce

   Add the steamed tomatillos, onion, garlic, 1/4 cup chicken broth (or water), and 1/4 bunch cilantro to a blender. Blend until smooth.

   Time: PT2M

5. Sear the shredded pork

   Heat a large skillet over medium‑high heat, add 1 tbsp olive oil, and spread it to coat the bottom. Add the shredded pork and sear for about 2 minutes, just to get a light crust.

   Time: PT2M

6. Deglaze the pan

   Pour 1/4 cup chicken (or pork/vegetable) broth into the pan, scraping the browned bits (fond) from the bottom with a wooden spoon.

   Time: PT1M

7. Braise the pork in tomatillo sauce

   Stir in the blended tomatillo sauce, reduce heat to medium, and let the mixture simmer for 5–10 minutes, stirring occasionally, until the pork absorbs the flavors.

   Time: PT5M

8. Shred the Oaxaca cheese

   While the pork braises, shred the Oaxaca cheese using a cheese shredder.

   Time: PT1M

9. Assemble and cook the quesadillas

   Wipe the skillet clean, add a thin drizzle of oil, and heat over medium‑high. Place one tortilla in the pan, sprinkle a layer of shredded cheese, add a generous spoonful of the pork‑tomatillo mixture, top with more cheese, then fold the tortilla in half. Cook 2–3 minutes per side until golden and crispy.

   Time: PT6M

10. Test crispiness and serve

    Transfer the quesadilla to a cutting board and slice it in half with a sharp knife to check that the interior is molten and the exterior is crisp. Serve immediately with optional guacamole, pico de gallo, salsa, or pickled red onions.

    Time: PT1M

Nutrition Facts

Calories

410

Protein

22g

Carbohydrates

35g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Leftover Pork: Shredded chicken, Shredded beef
• Instead of Tomatillos: Green tomatoes
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Chicken Broth: Pork broth, Vegetable broth, water
• Instead of Fresh Cilantro: Coriander leaves
• Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
• Instead of Flour Tortillas: Corn tortillas (for gluten‑free)
• Instead of Guacamole (optional): Sliced avocado
• Instead of Pico de Gallo (optional): Fresh salsa

Equipment Needed

• Oven or Air Fryer
• Baking Sheet
• Plastic Wrap
• Blender
• Large Skillet
• Spatula or Tongs
• Knife
• Cutting Board
• Cheese Shredder

Critical Steps — Do Not Skip

• Char the tomatillos, onion, and garlic until blackened.
• Deglaze the pan and scrape up the fond.
• Braise the pork in the tomatillo sauce for full flavor absorption.
• Cook the quesadilla on medium‑high heat until both sides are golden and crispy.

Chef Tips from the Video

• Charred tomatillos give a smoky depth that’s essential to the flavor profile.
• Use a cast‑iron skillet for the best even heat and crispness.
• Let the assembled quesadilla rest 30 seconds before cutting to let the cheese set.

Troubleshooting

Storage

Refrigerator: Store leftover pork‑tomatillo mixture in an airtight container for up to 3 days. Quesadillas are best eaten same day but can be reheated.

Freezer: Freeze the pork‑tomatillo mixture in a zip‑top bag for up to 2 months. Thaw before reheating.

Room temperature: Do not leave assembled quesadillas at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomatillo sauce a day ahead and store in the fridge; it develops deeper flavor.
• Shred the cheese and keep it in a sealed container; it stays fresh for several days.
• The pork‑tomatillo braise can be made in bulk and frozen in portion sizes.

Frequently Asked Questions