Tuesday, March 1, 2011

Good For All the Senses

_MG_3240.jpgHave you been looking for a recipe that's pleasing to all of your senses? Well, look no more. I've got the recipe right here. Thank you Lauren for sharing such a scrumptious recipe. It was well loved by everyone in our house. It's called Kahlua Pork Quesadillas.
_MG_3210.jpgThis recipe is super easy and doesn't take much work. Maybe I'm a bit weird, but I always have these ingredients in my house. You should too. It's good stuff.
_MG_3212.jpgI LOVE garlic, so I tend to use a little more than what a recipe calls for. Sometimes I go a little crazy with the garlic. Chop or mince up your garlic. I guess it's personal preference on how you do it. It all has plenty of flavor.
_MG_3215.jpgMake your nose happy by mixing the garlic with soy sauce, liquid smoke, ginger, and salt. Your nose will love you!
_MG_3214.jpgPull out your massive roast. I like to stab mine all over with a fork in the hopes that the marinade will really seep into the meat. Mmmm...
_MG_3216.jpgCrockpots are my best friend. I love being able to fix something and not have to worry about it for the rest of the day. Stick your roast in the crockpot.Then massage the marinade all over the roast. Your hands will smell divine as well as your roast. Stick the lid on it and go find something else to do...all day long.
_MG_3230.jpgWhen your roast is finished pull it out of the crockpot and let it rest for about 20 minutes. By this time, your whole house will smell fantastic. It kind of makes you want to walk outside and then back in again. Over and over. Okay. Enough. You have work to do. Find someone, like a Lutheran stud, to help shred the roast. You know he'll be eager because he's getting hungry. He might even snitch a little meat. It's okay. You'll have plenty.
_MG_3231.jpgOnce you've shredded the pork pull out the spreadable cheese and tortillas. (I think a flavored cream cheese would work just as well.)
_MG_3238.jpgSpread the awesome cheese on a tortilla.
_MG_3234.jpgOh, I almost forgot. Pull out your skillet, or griddle, and heat it up. We've had our griddle since we got married and it is definitely well used. I can get two quesadillas going at one time, which is good when you have hungry children waiting. Place your tortilla, cheese side up on your griddle. Then top it with your shredded pork.
_MG_3232.jpgNext pull out your can of crushed pineapple.
_MG_3235.jpgThrow some on top of the pork.
_MG_3239.jpgFor a slight kick, add some green chiles or jalapenos. Green chiles are big out here, so I put them on just about everything. My family, however, doesn't appreciate them the way that I do. It's a good thing we all get our own quesadillas right?
_MG_3236.jpgNow take another tortilla and put some more spreadable cheese on it. Then stick it on top, cheese side down.
_MG_3240.jpgHeat each side until slightly crunchy. Some meat may or may not fall out onto the griddle. If it does you will hear a sizzle sound. The sound of food cooking always makes my ears happy! Serve warm. What a beautiful sight to behold. Once this touches your palatte your mouth will thank you a thousand times! See? We made all of your senses happy! So, now you're happy right? Good. Now go eat some more. 

Kahlua Pork Quesadillas
6 lb. pork sholder or butt roast
3 T sea salt or kosher salt
3 T liquid smoke
1 1/2 T grated fresh ginger
1 garlic cloves crushed
3 T soy sauce
10 inch round tortillas
1 can crushed pineapple (or diced up mango)
Alloutette or Boursin Cheese (or cream cheese)
Green Chiles or Jalapenos (optional)

Rub meat with mixture and wrap securely with foil. Roast about 4-4 1/2
hours at 350 degrees or until very tender. (Or in a crockpot. High for 2 hours then low for 4-6 hours.)

Remove from oven and let stand 20 minutes.

Shred, removing any slabs of fat.
Spread two tortillas with spreadable cheese. Place on griddle (or pan), top with pork and pineapple, and/or other toppings. Then place other tortilla on top, cheese side down.

Grill until just crispy. Remove and cut into wedges.

Serves 12

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