So yesterday morning I realized I had no idea what I was going to make for dinner, which is actually pretty good because I usually don’t realize that until about 5:00. However, I had an easy meal waiting to be cooked, thanks to my crock pot. (And the fact I thought about dinner at 9:00 in the morning.) Slow cooker Carnitas can be used a ton of different ways, but I decided to make Quesadillas with pork Carnitas & Avocado.
Thank goodness for crockpots, right?
My friend Michelle made these one night and shared her recipe. She adds oregano, which I left out. I wanted a bit more of a kick, so I added the chipotle peppers, Chinese 5 Spice and the rootbeer. I think this is probably a super forgiving recipe that you can tweak any way you’d like to suit your tastes. Pork shoulder or pork butt work the best.
Once your pork is finished, shred with forks and start building your quesadilla.
I put jack and cheddar cheese, the carnitas, a few spoons of fresh salsa, fresh cilantro and queso fresco. Here is where you can add in fresh chopped avocado if you’d like. Sometimes I want mine on the side to have a nice creamy, cool bite with the hot and spicy quesadilla. There aren’t any rules. Put on what you like, leave off what you don’t.
Click here to see my recipe for chicken quesadillas.