Pork Carnitas Quesadillas

Serve with black beans and spanish rice.

Directions:

  1. Cut pork loin into three pieces and place in a slow cooker.
  2. Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeño slices. Cook on low for 8 hours (or 4 hours on high).
  3. Shred pork and return to slow cooker. Lower setting to warm until ready to serve.
  4. Preheat a quesadilla maker or nonstick skillet over medium heat. Add a tortilla, top with pork, cheese and a second tortilla. Cook on both sides until cheese melts.
  5. To serve, slice into wedges. Top with sour cream.

    Recipe Courtesy of Chef Alyssa, 
    ALDI Test Kitchen

    Ingredients:

    4-5 pounds Roseland Half Pork Loin

    1 ¼ ounces Casa Mamita Taco Mix

    1 red onion, sliced

    2 clove garlic, crushed

    12 ounces Casa Mamita Medium Salsa

    32 ounces Chef's Cupboard Chicken Broth

    12 ounces Tuscan Garden Jalapeño Slices

    2 17.5-ounce packages Benita Flour Tortillas

    8 ounces Happy Farms Monterey Jack Cheese, shredded

    8 ounces Friendly Farms Sour Cream


    Prep Time:
    10 minutes

    Cook Time:
    8 hours

    Total Time:
    8 hours, 10 minutes


    Yields:
    10 quesadillas