Pulled pork is a summertime staple that can be added to your menu almost anywhere, regardless of your restaurant concept. Just consider Chef Marcus's pulled pork quesadillas. Hispanic and Latin restaurants can use this American fusion dish to serve the holiday crowds, or consider adding this simple dish to the menu as a check-boosting appetizer! Regardless of where you fit this dish into your menu for Independence Day, be sure to take a pic and tag us on Instagram @SyscoAtlanta!
5778089 Sauce BBQ Reserve Spicy
2818874 Cheese Chdr Jk/Asdro/QQ Shred
2386142 Tortilla Flour Press 8 In
- Preheat oven to 400°F.
- Score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds). Be sure to cut through skin and fat but not into the meat. Then, pat the meat dry and rub all over with 1 Tbsp each of salt and pepper, and whatever additional seasonings you desire.
- Place in a roasting pan skin side up and put into 400°F oven on the bottom rack for 20 minutes.
- Remove the pork butt from the oven, and reduce heat to 225°F. Fill the roasting pan halfway with water or stock.
- Return the pork butt to 225°F oven and cook until tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F. This should take 7 to 8 hours total.
- Remove pork but from oven and transfer to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
- Pull pork apart and keep warm until ready to serve.
The BBQ Pork Quesadilla
- Warm your pre-cooked pork in a sauce pan. Keep warm until ready to serve.
- Pile pork and cheese across half of the tortilla, and fold in half.
- Grill quesadilla on flat top or in pan with some melted butter until the tortilla is a little crisp.
- Cut into slices and serve piping hot!