Asiaish Carnitas Quesadilla with Gochujang Aioli

The classic carnitas quesadilla benefits extremely well from the Asian twist of sweet smokiness of Korean BBQ sauce cut with additional garlic and mayo. Save extra carnitas to be used in tacos, tortilla soup, with eggs, and in other delicious preparations.



  • 1 4-5 lb pork roast (shoulder)

  • 1 T vegetable oil

  • 1 C Corona

  • 1 medium white onion

  • 4 cloves garlic

  • 1 T chipotle in adobo

  • 2 t ground cumin, toasted

  • 2 t ground coriander, toasted

  • 1 t black pepper

  • 1 t chili powder

  • 2 t salt


  • 1 large flour tortilla

  • 1/4 red onion, sliced thin

  • 2 oz shredded cheese blend

  • 1/2 oz cotija cheese, crumbled

  • 1 T cilantro, chopped

  • 1 T gochujang korean BBQ sauce

  • 1 T mayonnaise

  • 2 cloves garlic, minced



- With your FTT boning knife, trim fat from pork shoulder. Cut into 3 inch chunks

- In a crockpot, slow cooker, or large cast iron heat vegetable oil and quickly sear pork to brown. Add all ingredients to the slow cooker. Cook for 5 hours on low until fork tender and easily shredded

- Shred pork onto sheet tray lined with foil. Reserve juice.

- Broil meat on high for 5 minutes or until edges are crispy. Spoon over a few ounces of reserved braising liquid as needed.


- On tortilla build: cheese, then onions topped with carnitas. Slide onto oiled grill.

- Grill until beginning to melt, then fold in half and flip to grill other side

- meanwhile, combine bbq sauce, mayo, and minced garlic.

- Once quesadilla is fully melted and marked from the grill, remove from heat and cut into wedges. Drizzle with aioli and sprinkle with crumbled cheese and cilantro


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