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Instant Pot Pulled Pork Quesadilla

alarm
Total Time:
1 hr 15 mins
school
Skill Level:
Beginner
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Servings:
4 Servings
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Instant Pot Pulled Pork Quesadilla
alarm
Total Time:
1 hr 15 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Instant Pot Pulled Pork Quesadilla

Product ImageSlow Smoked Mesquite Flavor Marinated Fresh Pork Loin Filet
  • 1 Smithfield Slow Smoked Mesquite Flavor Boneless Loin Filet1
  • 1/3 Cup Pineapple juice1/3 Cup
  • 2/3 Cup Chicken stock2/3 Cup
  • 1 1/2 Cups Shredded cheddar cheese1 1/2 Cups
  • 1/2 Cup Shredded pepper jack cheese1/2 Cup
  • 1 Avocado, sliced thinly1
  • 6 8-inch flour tortillas6

Salsa

  • 1 1/2 Cups Fresh pineapple, diced plus 1/2 cup for blending1 1/2 Cups
  • 1 Red pepper, diced1
  • 1/4 Cup Cilantro, chopped1/4 Cup
  • 3 Tablespoons Jalapeño pepper, seeds removed3 Tablespoons
  • 3 Tablespoons Fresh lime juice3 Tablespoons
  • 1 Clove Garlic1 Clove
  • 2 Teaspoons Chili powder2 Teaspoons
  • 1/2 Teaspoon Ground coriander1/2 Teaspoon
  • 1/2 Teaspoon Salt, or more to taste1/2 Teaspoon

Instructions


  1. Turn Instant Pot on to “pressure cooker” feature. While that is heating up, place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into three equal pieces. Place in pot and cover with pineapple juice and chicken stock. Cover with lid and set for 45 minutes

  2. While pork is cooking, make the salsa. Place 1 1/2 cups of pineapple in a medium bowl with diced red pepper and cilantro. Set aside. In a blender, puree 1/2 cup of fresh pineapple with jalapeño pepper, lime juice, garlic, chili powder, coriander and salt. Pour blender mixture into medium bowl with pineapple, red pepper, and cilantro. Place in refrigerator until ready to serve

  3. Once the pressure cooker time has elapsed, let the pressure reduce naturally for about 10 minutes and then switch on the vent valve to fully release the rest of the pressure. Turn oven on to 425F

  4. Remove pork from instant pot and place on a cutting board. Use a pair of forks to shred the pork

  5. Lightly oil a large baking sheet and begin assembling the quesadillas. Place each tortilla on the sheet and fill one side with shredded pork, cheese, avocado, and salsa. Fold over each tortilla and brush the top side with olive oil. Bake for 6-8 minutes (or until lightly browned) and then flip each tortilla to the other side and bake another 6-8 minutes. Remove from oven and serve immediately

For the Love of Meat

Ingredients


Instant Pot Pulled Pork Quesadilla

  • 1 Smithfield Slow Smoked Mesquite Flavor Boneless Loin Filet1
  • 1/3 Cup Pineapple juice1/3 Cup
  • 2/3 Cup Chicken stock2/3 Cup
  • 1 1/2 Cups Shredded cheddar cheese1 1/2 Cups
  • 1/2 Cup Shredded pepper jack cheese1/2 Cup
  • 1 Avocado, sliced thinly1
  • 6 8-inch flour tortillas6

Salsa

  • 1 1/2 Cups Fresh pineapple, diced plus 1/2 cup for blending1 1/2 Cups
  • 1 Red pepper, diced1
  • 1/4 Cup Cilantro, chopped1/4 Cup
  • 3 Tablespoons Jalapeño pepper, seeds removed3 Tablespoons
  • 3 Tablespoons Fresh lime juice3 Tablespoons
  • 1 Clove Garlic1 Clove
  • 2 Teaspoons Chili powder2 Teaspoons
  • 1/2 Teaspoon Ground coriander1/2 Teaspoon
  • 1/2 Teaspoon Salt, or more to taste1/2 Teaspoon

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