Thursday, July 11, 2024

Quick Carnitas Quesadilla with Roasted Raspberry Pico🍓

The Original Roasted Raspberry Chipotle Sauce® has garnered awards and accolades across the globe for more than a decade. A perfect blend of raspberries and chipotle peppers, this smokey, sweet and spicy sauce makes meat, fish and fowl extraordinary! Accept only the Original! Enjoy!
Our original, best selling product for over 25 years
Multi-award winning
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Quick Carnitas Quesadilla with Roasted Raspberry Pico
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Raspberry Chipotle Turkey Sandwich
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Peaches & Whiskey BBQ Sauce: We think peaches, which have been around a long time, were made in heaven to go with whiskey, which has also been around a long time. It’s about time they moved in together, creating a sweet, deep, smoky flavor that’s as much fun to eat as it is to drink.

Serving Suggestions:
Mix into: Pulled pork sandwiches and baked beans
Top: Burgers & grilled shrimp
Grill: Chicken quarters, thick-cut pork chops, ribs
Glaze: Meat loaf or salmon
Pair with: Medium-bodied red wine or IPA.

Recipe...
Peaches & Whiskey Beef Ribs
Quick Carnitas Quesadilla with Roasted Raspberry Pico

Ingredients
10 Flour Tortillas
1 Pico de Gallo
8 oz Oaxaca Shredded Cheese
¼ cup The Original Roasted Raspberry Chipotle Sauce(Pick up at Bonnes Amies Kitchen)

Directions
Cook Pork Carnitas as stated on package. Lay out tortillas on a flat surface and place an even layer of cheese and then top off with pork carnitas. Fold tortilla over and place on a lightly oiled pan on medium heat until tortilla is slightly toasted, and cheese is completely melted. In a small bowl, mix Pico de Gallo and The Original Roasted Raspberry Chipotle Sauce together. Open up each taco, top off with Pico and enjoy!

Make Your Own Carnitas:
Ingredients
2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
2 1/2 tsp salt
1 tsp black pepper
1 onion , chopped
1 jalapeno , deseeded, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)

RUB 1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Instructions
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside – don’t bother straining onion etc, it’s super soft.

TO CRISP: Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).