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Chipotle Pork Quesadilla served with chipotle sour cream and chopped lettuce and tomato. Garnished with parsley

Smoky Chipotle Pork Quesadilla

These smoky chipotle pork shoulder quesadillas are the ultimate comfort food with a bold Tex-Mex twist. Tender pork shoulder is slow-cooked with chipotle peppers, garlic, spices, and tangy tomato paste until it’s fall-apart delicious. It’s then layered with melty cheese and optional caramelized onions or mushrooms, tucked into crispy golden tortillas, and served with a creamy chipotle sour cream dip. Perfect for entertaining or weeknight dinners!
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Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Chipotle Pork Shoulder
  • 3-4 lb Pork shoulder
  • Kosher salt & black pepper
  • 2 tbsp Olive oil
  • 1 Yellow onion sliced
  • 4 Cloves garlic minced
  • 1-2 Chipotle pepper in adobe sauce chopped, + 1 tbsp sauce
  • 1 tbsp Tomato paste
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • ½ tsp Dried oregano
  • ½ tsp Chili powder
  • 1 tbsp Apple cider vinegar or lime juice
  • 1 tbsp Worcestershire sauce
  • 1 cup Beef or chicken broth
  • ½ tsp Brown sugar optional, to balance the heat
For the Quesadillas
  • 2 cups of the chipotle pork shredded
  • 1 cup Shredded Monterey jack or cheddar cheese
  • ½ cup Caramelized onions
  • ½ cup Sautéed mushrooms
  • 2 tbsp BBQ sauce
  • Salt & black pepper to taste
  • Butter or oil for cooking
  • 4 Large flour tortillas
  • Fresh parsley or green onions for garnish
For the Chipotle Sour Cream Dip
  • 1 cup Sour cream
  • 1-2 tbsp Adobe sauce
  • 1 Minced chipotle pepper optional, for extra heat
  • Pinch of salt
  • Squeeze of lime juice optional

Equipment

  • Large skillet or dutch oven
  • Mixing bowls
  • Slow cooker, Instant Pot, or oven-safe braising pot
  • Tong or forks for shredding pork
  • Skillet or griddle
  • Spatula
  • Knife and cutting board
  • Small bowl for chipotle sour cream

Method
 

Make Chipotle Pork Shoulder
  1. Season & sear:
    Pat pork dry. Season all over with salt and black pepper. Heat olive oil in a skillet or Dutch oven over medium-high heat. Sear pork for 3–4 minutes per side until browned. Transfer to slow cooker or braising pot.
  2. Sauté aromatics:
    In the same skillet, add sliced onion and sauté for 4–5 minutes until softened. Add garlic, tomato paste, chopped chipotle peppers + adobo sauce, cumin, smoked paprika, oregano, and chili powder. Cook for 1–2 minutes until fragrant.
  3. Deglaze & combine:
    Add apple cider vinegar (or lime juice) and Worcestershire sauce. Scrape up any browned bits, then stir in broth and brown sugar if using.
  4. Slow cook: Pour sauce over pork
    Slow cooker: Cook on low 8–10 hours or high 4–5 hours.
    Oven: Cover and cook at 300°F for 3.5–4 hours.
    Instant Pot: High pressure for 65–75 minutes, then natural release.
  5. Shred:
    Transfer pork to a large bowl. Shred with two forks, mixing with some cooking liquid to keep juicy.
Make the Chipotle Sour Cream Dip
  1. In a small bowl, mix sour cream with adobo sauce, a pinch of salt, and lime juice. For extra spice, add minced chipotle pepper. Chill until ready to serve.
Assemble the Quesadillas
  1. Prepare filling:
    In a bowl, combine shredded pork, caramelized onions, mushrooms, cheese, and BBQ sauce. Season with salt and pepper to taste.
  2. Assemble:
    Lay two tortillas on a clean surface. Spread filling evenly over each, leaving about 1/2-inch border. Top with the remaining tortillas.
  3. Cook:
    Heat a skillet or griddle over medium heat. Lightly grease with butter or oil. Cook each quesadilla for 2–3 minutes per side until golden and cheese is melted, pressing gently with a spatula.
  4. Slice & serve:
    Let rest 1–2 minutes, then slice into wedges. Garnish with chopped parsley or green onions if desired. Serve warm with chipotle sour cream dip.