Sweet Pork Quesadillas
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Sweet Pork Quesadillas
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Slow Cooker Sweet Pork
- 3 pound pork shoulder or pork butt
- 16 ounces cola not diet, divided, Coca-Cola soda
- ¼ cup water
- 1 teaspoon garlic salt
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (4 ounces) green chilies diced
- 1 can (10 ounces) Red Enchilada Sauce
- 3/4 cup brown sugar packed
Quesadillas
- 12 large flour tortillas
- 2 cups cheddar cheese shredded, mild
- 2 cups Monterey jack cheese shredded
Toppings
- cilantro
- green onion sliced
- sour cream
- salsa
- tomatillo ranch dressing
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!
Notes
- *If you have leftover sweet pork, it stays good tightly covered in fridge for up to 3 days.
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