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Pulled Pork Quesadillas By Chef Tim Love



  • 1/2 cup all-purpose flour
  • 2 tablespoons chile powder
  • Kosher salt and freshly ground pepper
  • 6 pork shanks, about 1 1/2 pounds each
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 6 cups chicken stock or low-sodium broth
  • 3 rosemary sprigs
  • 2 bay leaves
  • 2 thyme sprigs


  • 2 tablespoons vegetable oil, plus more for brushing
  • 1 small green bell pepper, cut into strips
  • 1 small red bell pepper, cut into strips
  • 1 large jalapeño, thinly sliced
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 reserved braised pork shanks, meat pulled from the bones and thinly sliced
  • 1/2 cup pork gravy (from braised pork shanks)
  • Eight 8-inch flour tortillas
  • One 5-ounce log of fresh goat cheese, softened


  • In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add shanks, one at a time, and shake to coat thoroughly.
  • In “saute mode,” heat 2 tablespoons of the olive oil until shimmering. Add pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a plate.
  • In “saute mode” add the onion, carrots, celery and garlic to the skillet and cook until softened. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Add the pork to the pressure cooker. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper. Tuck the pork shanks into the liquid so that they’re mostly submerged. Cover under pressure for 45 minutes.
  • Transfer the braised shanks to a large, deep platter. Reserve the liquid. Once meat is cool, pull meat from the bones and shed.
  • Strain the remaining liquid, pressing hard on the solids; discard the solids. Return the liquid to the pressure cooker and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised pork shanks.
  • In a large, deep skillet, heat the 2 tablespoons of vegetable oil. Add the bell peppers and cook over moderately high heat, stirring, until softened, about 10 minutes. Add the jalapeño, onion and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the Braised Pork and gravy and cook for 3 minutes longer.
  • Arrange the tortillas on a surface and spread a thin layer of goat cheese over each one. Spoon the pork and bell pepper mixture over the goat cheese and fold the tortillas in half. Brush the tortillas with oil.
  • Heat 2 large skillets and preheat the oven to 300°. Working in batches, cook the tortillas over moderate heat, turning once, until crisp, about 7 minutes. Transfer the quesadillas to a baking sheet and keep warm in the oven. Cut the quesadillas in half and serve right away.


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