slow-cooked pulled pork quesadillas with caramelized onions

i’d been dying to make these ever since nathan & i had them as an appetizer at bbq brickhouse a few months ago. i sort of forgot about them over the holidays, but when a friend of mine asked me for my pulled pork recipe (so easy & delicious, as you’re about to learn), she planted the seed again. “oh my god, i’m going to make pulled pork quesadillas!” i shrieked. “please tell me you’re going to post the recipe,” she said. & so, here i am. these are easy & so amazing, by the way. you have to make them!

-2 lb pork tenderloin
-1 12 oz. bottle of beer or rootbeer
-1 18 oz. bottle of bbq sauce (i like the bold & smoky kansas city style bbq sauce from trader joe’s — all the flavor, none of the additives)
-8 tortillas (i like the handmade ones from trader joe’s)
-2 cups shredded cheddar
-3 large white onions, thinly sliced into half moons
-1 tbsp butter
-salt, to taste

optional toppings: sour cream, thinly sliced avocado or guacamole & salsa fresca a la mark bittman

1) place pork tenderloin & contents of beer or root beer bottle into slow cooker. cook on high for 6-8 hours or on low for 3-4 hours (check at 3 to prevent burning).
2) about 20 minutes before you plan to eat, heat butter in a large sauce pan over medium or medium-high heat (i like my onions a little burnt, so i do this) & add onions. sprinkle with salt to taste & cook for 15 minutes or until golden brown, tender & translucent.
3) meanwhile, remove beer or root beer from slow cooker & add bbq sauce. use two forks to shred the meat. leave in slow cooker for another few minutes until bbq sauce is heated.
4) spoon 1/4 cup of cheddar onto one half of each tortilla. top with 1/4 lb of pulled pork & 1/4 cup caramelized onions. pick up other half of tortilla & fold over before placing on a george forman for a couple minutes or cooking for a few minutes on each side in the same saucepan you used to cook onions (less mess).

*makes 8 servings. you can also make 4 monster quesadillas using two tortillas & double the filling — that’s what we did the first night we ate them. yes, the whole i’m-watching-what-i-eat concept went out the window this weekend.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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