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Wild Pork Quesadilla

Wild Pork Quesadilla

A huge thank you to our ambassadors Philipp Spahn and Cheska Hawksford from The Wild Table for this yummy recipe.

This recipe is super easy but tasty as all hell.

Take some wild pork (also works with domesticated pork obviously) and cut it into big chunks, 3–4-inch pieces.
The quantity depends on how many people you want to feed.

Add a rub to the pork, (I used the most amazing Pork rub by @eggspoons )

Place the pork in a large pot and add stock and beer or cider, until the liquid reaches to about an inch under the meat.

Add a chopped onion, carrot and a few cloves of garlic, season well and set over a medium heat. (I also added coriander seed and smoked paprika)
Bring to a boil and then turn the temp to a simmer. We use fire so the temperature control simply depends on the distance between the pot and the coal/flame. As a general rule if you can hold your hand there for 3-4 seconds, you’re good, but watch the pot, because fire is not a constant, and temperatures will fluctuate over time.

Cook the pork in that liquid (braising) for 3-4 hours until the meat shreds easily.

Take the shredded pork and add to a small tortilla or flatbread.
Add condiments of your choosing (I went for chipotle and homemade garlic aioli) add a few extra ingredients such as finely sliced onion, mushroom and capsicum. But keep the whole thing reasonably flat. If you over crowd them, it just gets harder to turn them around. If you’re a bottomless pit like me, simply make more!

Spread butter on the OUTSIDE of the quesadilla and heat a frying pan. I like heavy cast iron, but use what you got.

Add the quesadilla and fry on low heat for a good 5 mins or so each side.
You’re looking for beautiful golden brown and crispy and the cheese should be WELL melted.

Voila. You made a quesadilla.
Don’t forget to enjoy with a good @moabeer and thank us later.

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