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Export 17 ingredients for grocery delivery
Step 1
For the pork:
Step 2
Preheat oven, grill or pellet smoker to 300 degrees.
Step 3
Slice the pork into 2-inch chunks and trim off excess fat. Arrange in an ovenproof pan or Dutch oven and top with zest, onion, garlic and bay leaf. In a mixing bowl combine the beer, stock, salt, oregano, pepper and cumin. Pour the mixture over the pork and add water to cover the meat by one inch.
Step 4
Place the pan on the stovetop on medium-high and bring to a simmer. Place the pan in the oven, grill or pellet smoker until it becomes tender and falls apart, 1½-2½ hours (add hot water if needed to keep covered).
Step 5
Remove zest and bay leafs, pour off most of the braising liquid, and shred with a fork. Set aside.
Step 6
For the quesadillas:
Step 7
Lay out eight tortillas on a sheet tray. Place a 1/4 cup of cheese on each tortilla. Top them with the shredded pork, a few tablespoons of onions, chiles to taste, another 1/4 cup of cheese and then the second tortilla.
Step 8
Heat a grill to medium direct heat. You can also use a grill pan or cast iron skillet.
Step 9
Brush the grill with a little oil and place the quesadillas on the grill. Cook on both sides until the tortilla gets crisp and cheese is melted.
Step 10
To serve:
Step 11
Cut the quesadillas into wedges and serve with crema, salsa and limes on the side.
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