Sweet Pork Cheesy Quesadillas (Printable Version)
# What You'll Need:
→ Sweet Pork
01 -
1.4 kg pork shoulder or pork butt
02 -
475 ml Coca-Cola (not diet), divided
03 -
60 ml water
04 -
1 teaspoon garlic salt
05 -
0.125 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
110 g canned diced green chilies
08 -
285 g canned red enchilada sauce
09 -
150 g packed brown sugar
→ Quesadillas
10 -
12 large flour tortillas
11 -
200 g shredded mild cheddar cheese
12 -
200 g shredded Monterey Jack cheese
→ Toppings
13 -
Fresh cilantro, to taste
14 -
Sliced green onions, to taste
15 -
Sour cream, to taste
16 -
Salsa, to taste
17 -
Tomatillo ranch dressing, to taste
# Step-by-Step Directions:
01 -
Lightly grease the inside of a large slow cooker. Place the pork shoulder inside. Pour 240 ml of Coca-Cola and water around the pork. Evenly sprinkle garlic salt, salt, and black pepper over the meat. Cover and cook on High for 6 hours or on Low for 8 to 9 hours.
02 -
Transfer cooked pork to a cutting board. Discard the cooking liquid. Shred pork with two forks, removing excess fat. In a blender or food processor, combine remaining 235 ml Coca-Cola, diced green chilies, enchilada sauce, and brown sugar. Blend until smooth.
03 -
Return shredded pork to the slow cooker. Pour blended sauce over the pork. Cover and cook on Low for 2 hours, allowing flavours to absorb.
04 -
Place one flour tortilla on a clean surface. Evenly spread approximately 70 g of sweet pork over the tortilla. Sprinkle 25 g cheddar cheese and 25 g Monterey Jack cheese over the pork. Top with a second tortilla.
05 -
Heat a non-stick skillet over medium heat and lightly grease. Cook assembled quesadilla for 1 to 2 minutes per side until golden and crisp. Repeat with remaining ingredients.
06 -
Slice each quesadilla into 6 triangles. Serve warm, garnished with fresh cilantro, sliced green onions, sour cream, salsa, or tomatillo ranch dressing as desired.
# Helpful Notes:
01 -
Leftover sweet pork can be refrigerated in an airtight container for up to 3 days.