Sous Vide – Pork Shoulder Quesadillas
My wife loves quesadillas and I love pork shoulder, so this combination is a favorite of ours. The pork is complemented by cheddar and Monterey Jack cheese, a little diced tomato and jalapeño, as well as some peppery arugula on top. You can vary the fillings and keep it simple with just pork and cheese, or make it as fancy as you like with sautéed onions and peppers. You can also top it with any salsas or sauces you like. The pork shoulder is cooked at 140°F , which results in a pork chop–like texture, something that you really can’t achieve through traditional cooking. If you prefer your pork shoulder shredded, you can increase the temperature to 165°F or 176°F and reduce the time to 165°F for 18 to 24 Hours or 176°F for 12 to 18 Hours.
Servings Prep Time
4servings 5minutes
Cook Time
24hours
Servings Prep Time
4servings 5minutes
Cook Time
24hours
Ingredients
For the Pork Shoulder
  • 1tsp paprika
  • 1/2tsp garlic powder
  • 1/2tsp ground cumin
  • 1/2tsp coriander seeds
  • 1/2tsp mustard powder
  • 1-2lbs pork shoulder
To Assemble
  • 8 flour tortillas
  • shredded Cheddar cheese
  • Shredded Monterey Jack cheese
  • 1 tomatodiced
  • 1 Jalapeno pepperdiced
  • 1/2cup chopped arugula
  • 1 avocadosliced
Instructions
For the Pork Shoulder
  1. Preheat a water bath to 140°F.
  2. Mix the spices together in a small bowl. Lightly salt and pepper the pork, then sprinkle with the spice mixture. Place the pork in a sous vide bag and seal. Place the bag in the water bath and cook it for 1 to 2 days until tenderized.
To Assemble
  1. Take the sous vide bag out of the water and remove the cooked pork.
  2. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the pork shoulder, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove it from the heat and cut it into strips.
  3. Preheat a grill to high heat or a pan to medium-high heat.
  4. Lay out 4 tortillas and evenly split the steak and other ingredients between them. Top each with a remaining tortilla. Brush the top of each tortilla with oil and place it on the grill or in the pan. Cover the tortilla while it is cooking. Once it turns golden brown on the bottom, flip it over and continue cooking until the cheese is melted and the quesadilla is browned on both sides. Remove from the heat, cut into quarters, and serve.