Kalua Pork Quesadillas With Tomato And Avocado Salsa Food

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

KALUA PORK

Steps:

• Preheat oven to 350 degrees F.
• After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

KALUA PORK QUESADILLA

Steps:

• Fire grill 2 fresh made flour tortillas --.
• apply 3 oz. cheese and 8 oz. Kahlua pork to the bottom tortilla --.
• then --.
• top with 3 oz. cheddar/pepperjack cheese,scallion,and cilantro.
• fire grill both sides of tortilla until cheese is melted and golden brown -- .

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

PORK QUESADILLAS WITH FRESH SALSA

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,

KALUA PORK QUESADILLAS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350 degree F.
• In a skillet, saute kalua pork, onion, and won bok until done.
• On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese.
• Top with the remaining wrappers; press to seal.
• Combine garlic and butter.
• On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter.
• Place a quesadilla in pan to brown.
• Flip quesadilla and place skillet in oven until cheese melts.
• Cook the remaining quesadillas.
• Cut each quesadilla into quarters; top with Tomato and Avocado Salsa.
• Tomato and Avocado Salsa:.
• Combine all ingredients and serve with Kalua Pork Quesadillas.
• Makes 3 cups.