Monday, September 5, 2016

Pulled Pork and Peach Quesadillas with Jay D's Louisiana Molasses Mustard

As soon as I tasted Jay D's Louisiana Molasses Mustard I though of Sid's smoked butt and Ruston peaches. I'm not sure if the weather has delayed the peach crop or if my memory of peaches in June is crazy. I drove through Ruston last weekend just hoping to see peaches for sale, no such luck. The ones I found in my favorite grocery store were still just fine. This recipe was really done to my taste and can be adjusted as you like. I'm keeping my eyes open for Ruston peaches and ordering some more of Jay's sauces. My boys are all thrilled because they had all been threatened if they touched them before I got my recipe done.

I started with a pork butt Sid smoked overnight. He rubbed it down with his favorite rub and smoked it 14 hours at 250°F. I reserved one pound to use for this recipe.

Pulled Pork and Peach Quesadillas with Jay D's Louisiana Molasses Mustard
by Melissa Cook

1 pound of pulled pork
1 1/2 peach, sliced 1/4-inch thick
Jay D's Louisiana Molasses Mustard - 1/3 cup plus 3 Tablespoons and 3 teaspoons, divided
6 corn tortillas
1 cup Cojita cheese, crumbled
1/3 cup Crema Mexicana
Purple onion, diced small
Lime wedges

While the smoker is still warm, toss the peach slices in 3 Tablespoons of Jay D's Louisiana Molasses Mustard. Place them in the smoker for 20 minutes. Shred the pork and toss it in 1/3 cup of the Molasses Mustard. Once the peaches are warm, dice them and add them to the pork. Mix 1/3 cup Crema Mexican and 3 teaspoons of the Molasses Mustard. Reserve to garnish.

Heat a cast iron skillet over medium heat and place a corn tortilla in it. Sprinkle a layer of Cojita cheese on the tortilla, place the peach and pork mixture over it and top it with a second corn tortilla. Once the cheese begins to melt and the tortilla becomes golden brown, flip the quesadilla and cook until cheese is melted and both sides are golden brown.

Cut in triangles and garnish with Crema, cilantro and purple onions.

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