Sweet Pork Quesadillas

Name: Sweet Pork Quesadillas
Cook time: 9 h
Yield: 6 serving
Ingredients: 3 pound pork shoulder/butt; 16 ounces Coca-Cola soda; ¼ cup water; 1 teaspoon garlic salt; ⅛ teaspoon salt; ¼ teaspoon pepper; 1 can (4 ounces) diced green chilies; 1 can (10 ounces) Red Enchilada Sauce; 3/4 cup packed brown sugar; 12 large flour tortillas; 2 cups shredded mild cheddar cheese; 2 cups shredded Monterey jack cheese; cilantro; sliced green onion; sour cream; salsa; tomatillo ranch dressing

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Cook Time
9 hrs
Servings
6
Course
Main Course, Appetizer, Lunch, Dinner, Others
Cuisine
American, Mexican

Sweet Pork Quesadillas

Vera Ali

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Slow Cooker Sweet Pork

3 pound pork shoulder/butt
16 ounces Coca-Cola soda not diet, divided
¼ cup water
1 teaspoon garlic salt
⅛ teaspoon salt
¼ teaspoon pepper
1 can (4 ounces) diced green chilies
1 can (10 ounces) Red Enchilada Sauce
3/4 cup packed brown sugar

Quesadillas

12 large flour tortillas
2 cups shredded mild cheddar cheese
2 cups shredded Monterey jack cheese

Toppings

cilantro
sliced green onion
sour cream
salsa
tomatillo ranch dressing

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Instructions

Slow Cooker Sweet Pork

Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours OR on Low heat 8 to 9 hours.
Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.

Quesadillas

Start by taking one flour tortilla. Spread 2/3 cup of shredded pork evenly over tortilla. Sprinkle the top with 1/4 cup cheddar cheese and 1/4 cup Monterey jack cheese evenly over the pork. Top with another tortilla.
Carefully cook on a warm, greased skillet 1 to 2 minutes, on each side, just until golden and crispy. Repeat with remaining tortillas, pork and cheese. Slice each into 6 triangles and serve warm with desired toppings. Enjoy!