I have to tell you about my obsession right now.
Slow roasting a pork shoulder. Like really low and slow for five or six hours.
Oh. My. Goodness.
This slow roasted pork, shredded and covered in BBQ sauce, is probably one of the best things I have ever eaten in my life.
And I’m not even exaggerating. I am obsessed. We made it once a few weeks ago, then again for these quesadillas, and yesterday we bought a huge Boston Butt and cut it in half to make two portions, one of which I am making tomorrow night.
Since I started The Garlic Diaries, I rarely repeat recipes because I am always creating new things for the food blog. So the fact that I have made this three times in a month and have another portion sitting in my freezer says A LOT about this pork.
The meat gets so tender that it is seriously challenging to transfer it to your cutting board. I tried tongs, I tried a spatula, I tried a slotted spoon (that worked best). This is a good problem, people! The pork becomes so tender that it is falling apart all over the place. My mouth is watering just thinking about it.
And then you shred it on your cutting board and stir in BBQ sauce – Sweet Baby Rays is the best by far in my opinion – and eat it in whatever way your heart desires: plain with a fork, on a sandwich with cole slaw, or in the form of this yummy quesadilla!
The important part is the pork. Seriously you guys….the pork.
Can’t wait to eat it again tomorrow :).
And then probably sometime again in the next few weeks….
If you love me you will MAKE THIS PORK!
I am now on a mission to slow roast every meat that exists in the world because this pork is so. dang. delicious.
Side note: initially we added sauteed red onions (as you can see in the photos) to these quesadillas along with the cheese and pork, but after tasting different preparations, we decided we liked them better with just pork and cheese. You can add red onions if you want, or anything else that sounds good to you!!Print
BBQ Pulled Pork Quesadillas
- Prep Time: 15 mins
- Cook Time: 6 hours
- Total Time: 6 hours 15 mins
- Yield: 6 quesadillas 1x
- 4 pound Pork Shoulder (Boston Butt)
- 1 1/2 cups root beer
- 1 1/2 cups beef broth
- 1 quartered onion
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 1/4 cups BBQ sauce (I like Sweet Baby Rays BBQ sauce
- 12 whole wheat tortillas
- 6 cups shredded cheddar cheese
- Cilantro (optional garnish)
- Preheat your oven to 325 degrees
- Rub the onion powder, chili powder, garlic powder, and salt over the pork
- Place the pork fat side up in a dutch oven or big soup pot
- Pour in the root beer and beef broth, and drop the onions into the liquid
- Cover and roast for 5-6 hours; the meat should be 200 degrees when tested with a meat thermometer
- Transfer the meat from your pot to a large cutting board
- Using tongs, pull as much fat off the meat as you can (if you don’t you will have gelatinous fatty pieces mixed throughout)
- Shred the pork and place in a large bowl
- Add in the BBQ sauce and stir everything together until all the pork is evenly coated in sauce
- To make the quesadillas, melt a little butter in a large skillet
- Lay out one tortilla and spread about one cup of pork over the tortilla. Sprinkle on your cheese, top with a second tortilla, and place it in your skillet
- Let the quesadilla cook until it is golden brown, and then flip and cook the other side until it is golden brown and the cheese is melted
- Top with cilantro (optional) and serve!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!