Growing up, my mom always let me pick out one fun item during our trips to the grocery store. I could get whatever I wanted, so it was a big decision! I still do this to some degree today. At Trader Joe’s, for example, I limit myself to one treat per visit. Otherwise, I would end up walking out with half the cookies and chocolate covered goodies they carry, especially during this time of the year when there are so many festive options! The gingerbread men with white fudge icing are awesome by the way – that was my pick this week.
During our last trip to Costco, I selected huge jug of pomegranate juice, which is always a treat since it’s a little pricey. We enjoyed most of it straight out of the bottle or in cocktails, but I did use a bit in a delicious homemade BBQ sauce. It gives the sauce a little something special you can’t quite put your finger on. I roasted a pork butt in the sauce and used the meat to make pulled pork. We used some to make sandwiches and a little on a pizza, but my favorite way to enjoy the meat was in these quesadillas. I sandwiched the pulled pork between Cabot sharp cheddar cheese and lightly pan fried corn tortillas. Looking at these pictures is making my mouth water. These were excellent!
Pulled Pork Quesadillas
1/4 cup packed brown sugar
2 tablespoons paprika
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1 tablespoon salt
7 pound bone-in pork butt roast
1 yellow onion, coarsely chopped
6 garlic cloves, peeled
1 cup ketchup
2 cups pomegranate juice
1 cup apple cider vinegar
2 tablespoons tomato paste
2 tablespoons brown mustard
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon salt
For Quesadilla Assembly (using 2 cups of the pulled pork prepared above):
8 6-inch corn tortillas
4 teaspoons canola oil
2 cups shredded sharp cheddar cheese
Mix brown sugar, paprika, cumin, cayenne pepper, and salt in a small bowl. Rub into the pork butt roast, cover with plastic wrap, and refrigerate for 1 to 2 hours or up to overnight.
Heat oven to 325°F. Place onion, garlic, ketchup, pomegranate juice, vinegar, tomato paste, brown mustard, honey, Worcestershire sauce, and salt in a food processor and pulse 1 to 2 minutes or until smooth. Place sauce in a large Dutch oven. Place pork butt roast into the Dutch oven, baste with the sauce, and cover with lid. Bake at 325°F for 4 1/2 to 5 hours, basting the meat every hour with the sauce, or until pork is tender and shreds easily. Remove pork from the Dutch oven, and let rest for 15 minutes. Meanwhile, spoon fat off the sauce in the Dutch oven. Shred meat with a fork, remove any large pieces of fat, and return shredded pork to the Dutch oven with the sauce and mix well.
To assemble the quesadillas, spread the tortillas out on a clean work surface and use a pastry brush to evenly spread canola oil on one side of each tortilla. Turn half of the tortillas over so the oil brushed side is down and evenly top each of these tortillas with 1/4 cup shredded cheese, followed by 1/2 cup pulled pork and 1/4 cup shredded cheese; top with remaining tortillas, oil brushed side up. Heat a nonstick skillet over medium heat and sauté quesadillas on each side until golden brown, about 2 to 3 minutes on each side. Cut into wedges. Makes 4 servings.
Nutrition: 616 calories, 41.3g fat, 3.6g fiber, 38.3g protein per serving
Cost: $1.58 per serving