Serves
Prep Time
Cook Time
Difficulty
Ingredients
2.4kg (5.2 pounds) pork shoulder, boneless and not rolled
1 carrot, roughly chopped
1 celery stalk, sliced
1 onion, roughly chopped
5 cloves garlic, chopped
500ml (17 fl.oz) tomato puree
4 tablespoons smoky chilli sauce
2 cups chicken stock (broth)
1 cup white wine
6 sprigs fresh thyme
4 bay leaves
2 tablespoons olive oil
Salt and Pepper to taste
2 tablespoons olive oil
Comments
Tender and with a hint of smoky chilli, this recipe makes a generous amount and is mild enough for all to enjoy. Use any store bought smoky flavoured chilli sauce.
To Serve:
1 cup sour cream
400 gram (14 oz) can Mexican black beans
2 cups cooked corn kernels
2 cups grated tasty cheese
10 – 15 soft flour tortillas
2 tablespoons olive oil
Pairs well with …..
Hints and tips:
Use on sliders with coleslaw or in a soft tortilla burrito with beans, rice and cheese. Freezes well.
Heat oven to 150C (300F).
Season pork with salt & pepper on both sides.
Heat oil in large ovenproof saucepan or casserole dish on the stovetop to medium-high heat. Add pork and brown well all over. This takes around 5 minutes.
Remove pork and set aside. Reduce heat to medium and add carrots, onion celery, garlic, thyme and bay leaves. Cook stirring occasionally for 5 minutes until softened and add chilli sauce, tomato puree, chicken stock, wine, salt and pepper. Bring to boil, return pork to the dish, place in the oven, cover and cook for 3 ½ hours. Pork is ready when it is very tender and can be easily broken with a fork.
Remove from the oven. Stand for 10 minutes and then shred with a fork. Discarding fat and skin.
Skim fat from the surface of the sauce, strain and drizzle about half the strained sauce onto the shredded pork. Let stand for 10 minutes.
Assemble quesadillas by placing ¼ cup of pork on one half of the tortilla, sprinkle with cheese, some black beans and corn (off the cob if you have time). Fold in half.
Heat the oil in a frypan to medium heat, add the folded tortilla and cook until golden and cheese melted. Carefully turn to the other side and cook.
Remove and serve with sour cream and Authentic Guacamole
