Pulled Pork Quesadillas

Here is the recipe:

 

Ingredients

For Pulled Pork:

  • 4 lb. boneless pork shoulder
  • 3 tbsp. packed brown sugar
  • 1 tbsp. kosher salt
  • 1 tbsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. coffee powder
  • Freshly ground black pepper
  • 1/2 cup BBQ Sauce

The Ingredients:

  • 8-ounce bag monterey jack or cheddar jack cheese
  • 10 flour tortillas
  • 2 cups tomatoes, chopped
  • 2 cups lettuce, chopped
  • 1 cup majo
  • 2 tbsp hot sauce, optional

 

Directions:

  • Pulled Pork:
    Adjust oven rack to lower position and preheat oven to 300°F (150°C). In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  • Preheat the oven to 300 degrees F.
  • Put the pork in a roasting pan cover with aluminum foil and bake for about 4 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  • Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour BBQ sauce on the shredded pork and mix well to coat.
  • Quesadillas:
    Place a tortilla flat in the pan and arrange toppings on the center of the tortilla. Start with a thin layer of mojo, cheese, pork, tomatoes, lettuce, cheese and more mojo.
  • Cover with another tortilla and wrap the sides. Cook for 2-3 minutes per side or until golden. Always allow the cheese to melt before flipping so the quesadilla doesn’t fall apart. A large spatula works best.