BBQ Pulled Pork Quesadillas
- Author: Annie Chesson
- 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!