Name: Kimchi Quesadilla
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT6H50M0.000S
Yield: 6 servings
Ingredients: 2 1/2 cups mayonnaise; 1/2 cup sriracha; 1 cup soy sauce; 1/2 cup rough chopped green onions; 1/2 cup rough chopped red onions; 1/2 cup pineapple tidbits; 1/3 cup brown sugar; 2 tablespoons fresh garlic; 2 tablespoons ginger root; 2 tablespoons sesame seed oil; 1 tablespoon ground black pepper; One 5-pound pork butt; Six 10-inch flour tortillas; 4 1/2 cups Mexican cheese blend; 3 cups chopped cabbage kimchi; 1 1/2 cups thin sliced red onions; 2 cups sliced bella mushrooms; Pinch Cotija, optional; Pinch thin sliced green onions, optional; Pinch toasted sesame seeds, optional

Directions

For the spicy mayonnaise: Combine the mayonnaise with the sriracha in a bowl; mix with a whisk until evenly combined.
For the pulled pork: Preheat the oven to 325 degrees F.
Combine the soy sauce, green onions, red onions, pineapple tidbits, brown sugar, garlic, ginger, sesame seed oil and black pepper in a blender and process into a smooth consistency for the marinade. Place the pork in a deep roasting pan just large enough to fit; add the marinade. (The pork should not be extending over the top of the pan.) Cover tightly with foil and cook until very tender, about 6 hours. Remove from the oven, then pull apart the pork and reserve the liquids.
For the kimchi quesadilla: Place a tortilla on grill; sprinkle with 3/4 cup Mexican cheese blend. Sauté 1/2 cup cabbage kimchi, 1/4 cup sliced red onions, 1/3 cup mushrooms and 1/2 cup pulled pork over medium-high heat. Add the sautéed ingredients to the tortilla and fold over once the tortilla is golden. Remove from the grill and cut into even quarters. Sprinkle with a pinch Cotija, a pinch of green onions and a pinch of toasted sesame seeds, if using. Serve with a ramekin of spicy mayo to dip the quesadilla slices. Repeat to make more quesadillas.