Carnitas Fajita Quesadillas with Fresh Salsa

Step 1: Prepare Carnitas for Slow Cooker

Open the package of pre-seasoned carnitas pork shoulder and transfer it to a large bowl. Add half of a medium onion, a fresh lime (squeezed for juice), and additional seasoning blend (salt, pepper, Accent, etc.) to taste. Mix thoroughly by hand to ensure the meat is well-coated with all seasonings. Transfer the seasoned carnitas to a slow cooker with some water or broth (not shown, but implied by chef). Cook until very tender and easily shreddable.

Step 2: Prepare Fresh Salsa

In a small food processor, combine chopped Roma tomatoes, half of a medium red onion, jalapeños (to your spice preference), cilantro, cucumber, 2 tablespoons of organic lime juice, and 4 finely chopped fresh garlic cloves. Add 1 tablespoon of avocado oil, salt, black pepper, and Accent seasoning. Blend until you reach a desired chunky consistency. Taste and adjust seasonings as needed. Transfer the salsa to a bowl and refrigerate until ready to serve.

Step 3: Sauté Bell Peppers and Onions

Heat a griddle or large pan over medium-high heat. Add 1 tablespoon of avocado oil and spread it evenly. Add the sliced green, red, and orange bell peppers, along with half of a white onion. Sauté for 3-5 minutes until they are slightly softened but still have a slight crunch.

Step 4: Shred Carnitas

Once the carnitas are cooked and tender, remove them from the slow cooker. Using your hands (wearing gloves for hygiene), shred the pork into small pieces. Pour some of the cooking liquid (juice) from the slow cooker over the shredded carnitas to keep them moist and flavorful.

Step 5: Assemble and Cook Quesadillas

Heat the griddle again and add a small amount of oil. Take a large flour tortilla and dip it into the carnitas cooking liquid, ensuring both sides are coated. Place the dipped tortilla on the hot griddle. On one half of the tortilla, spread a generous amount of shredded carnitas, followed by the sautéed bell peppers and onions, and then a sprinkle of shredded cheese. Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted.

Step 6: Serve Carnitas Quesadilla

Once cooked, remove the quesadilla from the griddle and cut it into desired portions. Top with a spoonful of the fresh salsa, a drizzle of Mexican crema, and a few strands of shredded lettuce. For an extra burst of flavor, drizzle a little more of the carnitas cooking liquid over the top. Serve immediately and enjoy!

• If you don't have a slow cooker, you can cook the carnitas on the stovetop in a large pot over low heat until tender.

• Adjust the amount of jalapeños in the salsa to your preferred spice level.

• For extra flavor, toast the tortillas lightly on the griddle before dipping them in the carnitas juice.

• Substitute pork shoulder with chicken or beef for a different protein.

• Add other vegetables like zucchini or corn to the sautéed fajita mix.

• Experiment with different cheese blends for varied flavor.