Carnitas Quesadilla Filling

Ingredients

• 1/2 lb pork shoulder (boneless), cut into 1-inch pieces
• 1/2 medium yellow onion, sliced
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup water
• 1 tbsp neutral oil (for crisping)(optional)
• 1/2 cup shredded cheese (Mexican blend or cheddar/Monterey Jack mix)
• 2 medium flour tortillas

Instructions

1. 1

   Prep (20 minutes): Season pork with cumin, oregano, chili powder, salt, and black pepper. Slice onion and mince garlic; measure juices.

2. 2

   Instant Pot cook (about 35 minutes): Add water, onion, and garlic to the Instant Pot. Place pork on top, then pour in orange juice and lime juice. Cook on High Pressure for 30 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.

3. 3

   Crisp and shred (about 15 minutes): Transfer pork to a bowl and shred with two forks. Heat oil in a skillet over medium-high heat and crisp the shredded pork, stirring occasionally, until browned and slightly crispy (about 10–15 minutes).

4. 4

   Mix with cheese (about 5 minutes): Reduce heat to low. Stir shredded pork with shredded cheese just until melted and glossy.

5. 5

   Assemble (about 5 minutes, included in total time): Warm tortillas in the skillet, add the carnitas-cheese filling to each, fold, and cook briefly (about 1–2 minutes per side) until the tortillas are toasted and the filling is hot.