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1
For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine.
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2
Season with salt and pepper and set aside.
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3
For the quesadillas: Preheat a grill pan and spray with nonstick spray.
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4
Soak the onions in the jalapeno juice about 10 minutes.
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5
Drain.
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6
In a large bowl, mix together the jalapenos, onions, pork and cheese.
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7
Divide the mix on top of 2 tortilla rounds.
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8
Top each with another tortilla round.
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9
Spray the round with olive oil and place face down onto the grill.
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10
Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes.
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11
Flip and cook an additional 3 minutes.
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12
Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
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13
Preheat the oven to 425 degrees F.
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14
In a small bowl, mix the olive oil, garlic, salt, and pepper.
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15
Using a pastry brush, spread the mixture all over the pork shoulder.
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16
Set the meat on a rack set into a roasting pan.
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17
Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours.
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18
Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
