This pull-apart ring appetizer is the perfect dish to serve during your next game night or holiday party! The steps to make this are super simple so follow along and get ready to impress your guests!
6 soft flour tortillas
2 cups finely shredded Mexican cheese
1.5 pound of shredded pork shoulder
1 pouch of our Al Pastor sauce
For the salsa:
1 cup of pineapple diced
1/2 onion diced
2 limes (juice)
Salt and Pepper to taste
Oven safe cup for the salsa
PREPARE your pork shoulder. We like to cook ours in the Instant pot for 45 min with the Al pastor sauce and shred it. You can use a slow cooker, or the stove top as well. Just make sure to cook until it is tender enough to shred with two forks.
CUT your tortillas in half (creating a half-moon shape).
FILL the tortillas with the pork mixture and top with cheese.
ROLL each filled tortilla into a cone shape and the pointed end of the cone pressed under the oven safe cup you'll be using for the sauce. (For better understanding this, we have a video on our instagram, or reference recipe picture)
CONTINUE rolling all the filled tortillas until you create the ring.
BAKE at 350F for 20 minutes.
MAKE your pineapple pico de Gallo salsa by mixing the pineapple, onions, and cilantro. Squeeze juice of two limes and add salt and pepper to taste.
REMOVE the baking sheet from the oven and place the pineapple salsa on the middle container.
This recipe was inspired by Jenn's Blooming Quesadilla ring.