Smoked Pork Butt Quesadillas with Fresh Hop IPA

To celebrate the launch of this year's limited release Fresh Hop IPA, we asked Jack Black Ambassador, Ollie Swart, to share a delicious recipe with us, that would pair excellently with our Fresh Hop IPA.

Ladies and gentlemen, we present to you, Chef Ollie's Smoked Pork Butt Quesadillas.

Ingredients:

For the Pork:

• 1 Pork butt (2.3–2.7kg)
• Salt to taste
• 2 Bay leaves
• 1–2 Cups chicken broth or water (for braising)
• 1 Cup orange juice 
• 200ml Jack Black's Fresh Hop IPA

For the Adobo Marinade:

• 5 Dried guajillo chiles (stemmed and seeded)
• 3 Dried ancho chiles (optional, for depth)
• 2 Dried árbol chiles (for heat)
• 5 Garlic cloves
• ½ Small white onion, roughly chopped
• ½ Cup orange juice
• ¼ Cup white vinegar
• 1 Tsp dried oregano
• 1 Tsp ground cumin
• 1 Tsp black pepper
• ¼ Tsp ground cinnamon
• ⅛ Tsp ground clove (just a pinch)
• Salt to taste 

For the Quesadillas:

• Corn or flour tortillas
• Mozzarella cheese 
• Butter or oil for crisping

Instructions:

1. Prepare the Adobo Marinade:

• Roast the guajillo, ancho, and árbol chiles in a hot oven for 5 minutes until fragrant.
• Soak chiles in hot water for 15–20 minutes until softened.
• Blend softened chiles with garlic, onion, 1/2 cup orange juice, vinegar, oregano, cumin, black pepper, cinnamon, clove and salt. Add soaking liquid as needed to smooth.

2. Prepare the Pork:

• Score the fat cap of the pork butt and rub it with salt and the adobo marinade. Let it marinate for at least 1 hour (or overnight in the fridge for deeper flavour).

3. Smoke the Pork:

• Preheat your smoker to 95°C. Use mesquite, oak, or your preferred wood for a smoky flavour.
• Smoke the pork butt for about 4–5 hours, until it reaches an internal temperature of around 73°C

4. Braise the Pork:

• After smoking, place the pork in a foil tray with 2 cups of chicken broth, 1/2 cup pineapple juice and 2 bay leaves. Cover tightly with foil.
• Continue smoking at 11°C overnight for about 7 hours. 
• Let the pork rest for 30 minutes. Pour off the braising liquid into a pot. Shred the pork butt with your hands (in a glove) or with two forks.

5. Reduce the Braising Liquid:

Simmer the liquid in the pot over medium heat for 10-15 minutes until it reduces and thickens slightly. This will become your dipping consomé.

6. Assembling the Quesadillas:

• Preheat a skillet or griddle over medium-high heat. Place a tortilla in the skillet and add cheese and pulled pork. Now Fold the tortilla in half and press down gently.
• Cook for 2–3 minutes per side, until the tortilla is golden and crispy and the cheese is melted.
• Continue making quesadillas with the remaining ingredients.

To Serve:

Serve with small bowls of the reduced braising consomé for dipping. Garnish with lime wedges, chopped white onion, and fresh coriander.

Enjoy alongside an ice-cold Fresh Hop IPA!

Order yours online HERE.

For more info on this year's brew and a full list of stockists, click HERE.