pork quesidillas with jalapeno jelly

if you have ever eaten at cafe sabor, this jalapeno jelly is just like what they serve with their sweet pork quesidillas. delicious! the pork i made isn't really 'sweet' pork, but i liked it that way because you could taste the jalapeno jelly more.

oven roasted pork
5-6 lb. pork roast
1/2 cup soy sauce
3 T. rock salt
1 t. worcestershire sauce
1 t. ginger
1 clove garlic
1 t. liquid smoke

combine first five ingredients in a small bowl and mix well. lay three pieces of aluminum foil on top of each other and place pork in the middle. rub mixture over pork and drizzle with liquid smoke. fold all sheets of aluminum foil over pork and wrap tightly. place wrapped meat in a baking dish and bake 5 hours at 375. shred pork before serving.

this makes a LOT of pork, which i love, because then we have leftovers all week. we use the pork in taco salad, burritos, BBQ sandwiches, quesidillas, etc...

jalapeno jelly
1 cup chopped red bell pepper
1/2 cup chopped jalapeno
5 cups white sugar
1 1/2 cups apple cider vinegar
1 6 fluid ounce container liquid pectin

mince peppers in food processor. in 5 qt. pot over high heat, combine peppers, sugar, and vinegar. bring to a rolling boil and cook for 3 minutes. remove from heat and cool 5 minutes. add pectin, stirring continuously, and cool 2 more minutes. pour into hot, sterilized jars and allow to cool in order to seal. yield: 2 quart size jars or 6 jelly size jars

i didn't want to deal with the sterilizing jars and canning part, so i halved the recipe and it made just under 1 quart of jelly. it was so yummy that it will definitely be gone soon.