I’ve never eaten Kalua pork. It’s popular in Hawaii and from what I’ve read it’s smoked pulled pork. Since jackfruit makes such a great pulled pork substitute, I thought I would dump a bunch of stuff in my slow cooker to try and create some kinda smoky jackfruit. I don’t have measurements, but I used a combination of:
2 cans young green jackfruit in brine, rinsed, drained, extra moisture squeezed out
Hawaiian sea salt
Maui turbinado sugar
I cover the jackfruit with liquid and let it cook in the slow cooker until most of the liquid is absorbed, about 6 hours I’d say.
First I used it to make a sandwich.
Then I saw a recipe for a pulled pork and goat cheese quesadilla and I really wanted to make a version of that.
I love this tofu chevre recipe, so I made a batch of that. I also went and bought some Daiya for good measure. The mozzarella or jack wedge would both work. I sautéed some sweet onions and cut some chives from my garden. I layered the ingredients onto a whole wheat tortilla and heated it in my panini pan. The result was a fine quesadilla. I know there are sort of a lot of elements for just a quesadilla, but worth it.