PULLED PORK QUESADILLA
This Mexican meal gives a hit of protein that also provides slow-release carbs to keep your energy levels up
INGREDIENTS (serves 4)
- 4 wholemeal tortilla wraps
- 1 medium-sized pork shoulder
- 3 tbsp sea salt
- 3 tbsp muscovado sugar
- 3 tbsp smoked paprika
- 1 tbsp crushed black pepper
- 150g cheddar or other cheese, grated
To garnish
- 1 onion, finely sliced
- 1 small chilli, finely diced
- 1 small bunch of coriander, chopped - 1 tsp smoked paprika
For the salsa
- 6 tomatoes, chopped
- 1 shallot, finely chopped
- Dash of Tabasco sauce
- Dash of Worcestershire sauce - Pinch of salt
- Pinch of sugar
METHOD
Preheat the oven to 220°C.
Place the pork shoulder in a roasting dish. Mix the salt, sugar, paprika and pepper, rub half of it into the pork and place it in the oven for 20 minutes.
Reduce the temperature to 125°C and cook for five to six hours, followed by a further 20 minutes at 220°C. Then allow it to rest for 60 minutes.
Pull the meat off the bone using two forks and mix with the remaining seasoning. Mix the garnish ingredients.
Add a generous amount of pulled pork to each tortilla wrap with as much cheese and garnish as required. Roll up, then place under a hot grill until warmed.
Mix the salsa ingredients and serve with the quesadillas alongside a crunchy green salad.
PER SERVING Kcals: 464, Protein: 21.9g, Fats: 48.2g, Carbs: 20.6g