Put the pork shoulder in a large roasting tin. Mix the garlic, pineapple juice, cider vinegar, chilli, sugar, oregano, cumin and salt together. Pour over the pork and leave to marinate, covered, in the fridge overnight.
Preheat the oven to 150C/130C Fan/Gas 2.
Cook the pork for 3–4 hours, until the meat falls away from the bone. Leave to rest. ‘Pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
To make the salsa, heat the oil in a frying pan and toast the onion, chilli, garlic and tomatoes until charred. Remove from the pan and chop into a coarse paste. Season with salt and pepper and stir in the lime juice and coriander.
To make the chilli mayo, grind the chilli and garlic into a paste in a pestle and mortar. Add the mayonnaise, soured cream and lime juice and mix together. Season with salt.
Cook the corn on the cob in a pan of boiling water for 8–9 minutes, or until tender. Once cooled, cut the kernels off the cob with a sharp knife.
Spread some pork, corn, spring onion, oregano, chilli, cheese and coriander on a tortilla. Put another tortilla on top.
Heat oil in a large frying pan and cook the quesadilla over a medium heat for 3–4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Repeat with the remaining tortillas and serve, cut into quarters, with the salsa and mayo.
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