Instant Pot Pulled Pork Quesadilla

Directions

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