Paleo Pork Quesadilla

Sink your teeth into this flavorful Paleo Pork Quesadilla, a grain-free twist on a Tex-Mex favorite that's perfect for clean eating. Tender, oven-roasted pork shoulder—seasoned with cumin, chili powder, garlic, and onion—takes center stage, paired with sautéed cabbage and sweet red bell peppers for a satisfying crunch. Coconut flour tortillas bring a gluten-free, paleo-friendly flair, while creamy avocado slices and fresh cilantro elevate the dish with vibrant color and freshness. Quick to assemble and pan-seared until golden and crispy, these quesadillas are a wholesome, protein-packed meal ideal for lunch, dinner, or even meal prep. Don’t forget to serve with lime wedges for a zesty finish!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 pound pork shoulder
• 2 tablespoons coconut oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cabbage, finely shredded
• 1 medium red bell pepper, thinly sliced
• 1 medium avocado, sliced
• 4 sheets coconut flour tortillas
• 0.25 cup cilantro, chopped
• 1 medium lime, cut into wedges

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Rub the pork shoulder with onion powder, garlic powder, cumin, chili powder, salt, and black pepper.

Step 3

Heat 1 tablespoon of coconut oil in a large oven-proof skillet over medium-high heat.

Step 4

Add the pork shoulder and sear on all sides until browned, about 3-4 minutes per side.

Step 5

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

Step 6

Roast for approximately 1 hour or until the pork is tender and easily shredded with a fork.

Step 7

Remove the pork from the oven, shred with forks, and set aside.

Step 8

In a medium skillet, heat the remaining 1 tablespoon of coconut oil over medium heat.

Step 9

Add the shredded cabbage and sliced red bell pepper, and sauté for 5-7 minutes until softened.

Step 10

To assemble the quesadillas, place a coconut flour tortilla on a flat surface.

Step 11

Add a layer of shredded pork, a portion of sautéed vegetables, and a couple of slices of avocado on half of the tortilla.

Step 12

Sprinkle with chopped cilantro.

Step 13

Fold the other half of the tortilla over the filling.

Step 14

Heat a non-stick skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and crispy.

Step 15

Repeat with the remaining tortillas.

Step 16

Cut each quesadilla into wedges and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1217.8g)

Amount per serving	% Daily Value*
Calories	1892.8

Total Fat 117.1g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 400.2mg	0%
Sodium 3395.3mg	0%
Total Carbohydrate 81.7g	0%
Dietary Fiber 43.6g	0%
Total Sugars 18.1g
Protein 124.4g	0%

Vitamin D 0IU	0%
Calcium 341.1mg	0%
Iron 12.6mg	0%
Potassium 3456.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 26.5%

Carbs: 17.4%