For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
Release the pressure and divide into 3 portions.
For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
For the pickled red onions: Slice onions 1/4-inch thick.
Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.