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BBQ Pork Quesadillas

Serves: 2


For the BBQ pork:

  • (1) 5-6 lb. pork shoulder
  • ¼ cup brown sugar, loosely packed
  • 1 ½ tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • ½ tsp. chili powder
  • ½ tsp. onion powder
  • 1 ½ tbsp. canola oil
  • 1 ½ cups beer or ginger ale
  • 1 cup chicken stock
  • 1-2 cups of your favorite BBQ sauce

For the quesadillas:

  • 1 tbsp. butter
  • 2 flour tortillas
  • 4 oz. BBQ Pork
  • 1 cup Mexican cheddar cheese blend, shredded
  • 2 tbsp. red onion, diced
  • ¼ cup roasted corn
  • 2 tbsp. red pepper, diced
  • Sour cream
  • Fresh cilantro, chopped



For the BBQ pork:

  1. Pat pork shoulder completely dry with paper towels.
  2. In a bowl, combine the brown sugar, paprika, garlic powder, salt, pepper, chili powder, onion powder, and stir well. Rub about half of mixture on outside of pork.
  3. Place pressure cooker on stove at high heat (PL8 on induction burner) and add canola oil. Add pork and sear on all sides, about 1 to 2 minutes per side, until golden brown. Pour beer or ginger ale and chicken stock inside, place lid on pressure cooker, and secure by pushing the CLOSE button (make sure safety vent is facing away from you). Turn pressure valve to the HIGH setting and lower to medium-high heat (PL7 on induction burner).
  4. After about 5 minutes, a steady stream of steam should come out of the pressure valve and the red pressure indicator should rise (this means the pressure cooker has come to pressure and cooking time begins).
  5. Lower temperature to medium heat (PL4 on induction burner), set timer for 50-60 minutes, and let cook (induction burner will automatically shut off when time is up).
  6. When cooking time is complete, let rest 5 minutes. To release pressure, carefully turn pressure valve to the PRESSURE RELEASE setting. Take care to use a potholder, as pressure valve will be hot.
  7. When pressure is released, the red pressure indicator will drop. Carefully open pressure cooker by pressing the OPEN button and lifting the lid away from you.
  8. Secure mixing bowl to stand mixer and connect flat beater attachment. Remove meat from pressure cooker, place in mixing bowl, and turn speed control dial to speed 1 or 2 to shred.
  9. Return pork to pressure cooker and add remaining spice mixture. Toss pork with 1-2 cups of BBQ sauce, set to medium heat (PL4 on induction burner), and cook about 10 minutes.

For the quesadillas:

  1. Add butter to comal and let it melt over medium-high heat (PL7 on induction burner).
  2. Place one tortilla in comal and sprinkle with half of the cheese. Add cooked pork, onions, red pepper, and corn to tortilla, distributing evenly. Add remaining cheese and place second tortilla on top.
  3. Cook until cheese melts; about 2 minutes. Using spatula, flip quesadilla and cook 2 minutes more.
  4. Cut with pizza cutter, garnish with sour cream and cilantro if desired, and serve.
BBQ Pork Quesadillas

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