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.