Cuban Quesadillas with Slow-Cooked Pork
Prep time
Cook time
Total time
Serves: 3 quesadillas
  • 3 whole wheat flour tortillas
  • ⅓ pound black forest ham
  • ⅓ pound Genoa salami
  • ⅓ pound Swiss cheese
  • 3 tbs yellow mustard
  • 1 cup sliced pickles
  • 4-5 lb pork butt, fat trimmed off
  • 2 cloves garlic, minced
  • 1½ red onion, julienned
  • ⅓ cup of mojo [store bought]
  1. Add the pork, garlic, onion(s), and mojo to your crockpot. Set to cook on high.
  2. Let cook for 6-8 hours. (Check after 6 hours).
  3. After the pork is finished, drain the liquid and separate the onions.
  4. Using two forks, shred the pork. Leave in the crockpot - heat on low.
  5. Lay tortillas flat. Spoon a tablespoon of mustard onto each tortilla and spread; as if you were preparing a pizza.
  6. On ONE side of the tortilla, lay the salami, ham, and pork.
  7. Next add your preferred amount of pickles, onions, and top with a couple slices of Swiss cheese.
  8. In a large, greased saute pan over medium heat, add one quesadilla FLAT. Do not fold yet!
  9. Cook for about 5-7 minutes, or until the tortilla starts to brown and the cheese begins to melt.
  10. Fold over the empty side and press with a spatula.
  11. Flip the quesadilla and cook for about 3 minutes.
  12. Remove and cut into small triangles.
Recipe by the blissful balance at