A Southwestern slow cooker sensation
1 Box José Olé® Chicken and Cheese Mini Quesadillas
1 (4 ½ to 5 lbs.) Pork shoulder (or pork butt), boneless or bone-in
1 Packet Taco seasoning
1 Tbsp. Brown sugar
1 Medium White onion, thinly sliced
2 Medium Garlic cloves, thinly sliced
1 Cup Chicken stock or low-sodium chicken broth
1 (16 oz.) Green salsa
1 Cup Shredded cheddar cheese
1 Cup Pico de gallo
Salt and pepper to taste
- Combine taco seasoning and brown sugar in a small bowl. Pat the pork dry with paper towels and rub the spice mixture over the entire pork shoulder.
- Place onions and garlic in bottom of slow cooker and follow with the pork shoulder then finish with broth. Cover and cook until the pork is fork-tender, about 6-8 hours on high or 8-10 hours on low.
- When pork is finished, turn off slow cooker and place pork on a cutting board. Strain the onion mixture through a fine mesh strainer into a heat proof bowl and discard the solids, reserving liquid. If the pork has a bone, remove and discard.
- Shred the pork using 2 forks into bite-sized pieces, discarding any large pieces of fat.
- Return meat to the slow cooker, then add ½ cup of the reserved cooking liquid, the green salsa, and salt and pepper to taste.
- When ready to serve, preheat oven to 400°F.
- In a 9x12” casserole dish, line the bottom with the pulled pork and green salsa then layer the top with the quesadillas and top with cheddar cheese.
- Bake, covered with aluminum foil, for 12 minutes. Remove foil then bake an additional 5 minutes to brown cheese.
- When finished, top with pico de gallo and cut into 4-6 pieces. Serve immediately.
*Tip: Extra pulled pork can be stored for use in other recipes, such as our Sante Fe Nachos.