BBQ Pulled Pork Quesadillas

5 from 2 reviews


  • 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)


  1. Preheat your oven to 325 degrees
  2. Rub the onion powder, chili powder, garlic powder, and salt over the pork
  3. Place the pork fat side up in a dutch oven or big soup pot
  4. Pour in the root beer and beef broth, and drop the onions into the liquid
  5. Cover and roast for 5-6 hours; the meat should be 200 degrees when tested with a meat thermometer
  6. Transfer the meat from your pot to a large cutting board
  7. Using tongs, pull as much fat off the meat as you can (if you don’t you will have gelatinous fatty pieces mixed throughout)
  8. Shred the pork and place in a large bowl
  9. Add in the BBQ sauce and stir everything together until all the pork is evenly coated in sauce
  10. To make the quesadillas, melt a little butter in a large skillet
  11. 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
  12. 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
  13. Top with cilantro (optional) and serve!