My wife had some friends over recently and I want to share with you some of the evening’s highlights. At this recent gathering, we engaged in haughty discourse on a variety of subjects including the do’s and don’ts of holiday cards, why we should all Photoshop and of course, the burgeoning growth of the prosthetic limb industry. As the wine flowed like beer and we gabbled like old school friends (actually, they were college friends) we soon broke from our moribund conversation, and hit the makeshift dance floor that is our kitchen-slash-dining-slash-living room. Here, we slithered into neo 80’s dance steps and mused how great Haircut 100 was. As the music grew louder, and our dance moves became increasingly more confident, we didn’t hold back on our wine consumption. We did, I confess, party on a school night. But it felt good, like it was the last Macy’s one day sale, ever, and we were at the front of the line.
And drink some more we did, if I didn’t mention it. We also spawned an incredible appetite. For once I was actually prepared for the evening’s continuum. I had, earlier that day, slow roasted a pork shoulder for about five hours and pre-assembled some taco-sized quesadillas. I presented them with some essential accouterments including hot sauce, guacamole and mariachi music. What makes this quesadilla really special is the addition of peach preserves. Much like headbands and legwarmers, my peach quesadillas were a big hit and not just because we were ravenous (although it might have something to do with it).
Give these a try the next time you have guests around midweek. Even if you’re not having a late night dance party, I guarantee you’ll love them. Just make sure you include the peach preserves.
For full disclosure, the dry rub is inspired by John Stage of Dinosaur Bar B Que.
- 3-5 lb boneless pork butt or shoulder
- 2 cups grated Monterey jack cheese
- Peach preserves
- 6-10 flour tortillas
Dry rub for pork
- ¼ cup of paprika
- ¼ cup kosher salt
- ¼ cup brown sugar
- ¼ cup granulated garlic
- 3 tablespoons granulated garlic
- 2 tablespoons ground mustard powder
- 2 tablespoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Optional but highly encouraged accouterments
- Sour cream
- Hot sauce
- Cilantro sprigs
- Preheat your oven to 275° F
- Pat your butt dry with paper towels and rub the spice mix thoroughly into and around the entire shoulder.
- Place in a roasting tray and cover with foil. Place in the middle shelf and cook for 4 hours. Check on the butt occasionally ensuring it isn’t burning.
- Remove the foil and continue roasting at the same temperature for one more hour.
- Remove the pork from the oven and let it rest for at least 20 minutes. Shred your pork with a fork, being mindful to not gorge yourself silly on that rich, tender meat.
- Meanwhile, lightly brush one side of each tortilla with vegetable or canola oil. You can simplify this process by oiling one tortilla really well, then rubbing each of the other tortillas against it. Lightly season each oiled side with salt.
- Assemble your quesadillas by slathering peach preserves on the inside of one tortilla, topping with shredded pork and cheese and sandwiching it together with a second tortilla, pressing it flat.
- Toast in a skillet until the cheese melts and the tortillas are crisp and light golden brown.
Suggested paring: Napkins, box-wine and 80’s music like Haircut 100.