Texas BBQ pulled pork quesadillas with vinegar slaw
Yields: 8-10 medium quesadillas
BBQ pulled pork quesadillas
  • 4 cups pulled pork (about 2 pounds of pork shoulder or pork putt cooked covered in water in a slow cooker for 6-8 hours)
  • 1 cup of your favorite tangy bbq sauce, plus more for serving
  • 2 cups shredded monterey jack cheese
  • 16-20 large corn tortillas (about 8" tortillas)
  • Texas-style vinegar slaw (recipe below)
  • Butter for the pan
Texas-style vinegar slaw
  • 3 tablespoons white vinegar
  • 2 tablespoon red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • ¼ teaspoon of pepper
  • ¼ teaspoon celery seeds
  • ½ large head green cabbage, shredded
  • 1 carrot, shredded
  • 1½ tablespoons toasted sesame seeds
BBQ pulled pork quesadillas
  1. Toss the pulled pork with the bbq sauce.
  2. Melt a small bit of butter in a cast iron skillet over medium-high heat.
  3. Lay one tortilla in the skillet, sprinkle 2 tablespoons of cheese on top, generously spread ⅓ to ½ cup pulled pork over the cheese, layer another 2 tablespoons of cheese on top of the pulled pork, and place the second tortilla on top. Cook for 2-3 minutes until the cheese begins melting and the bottom tortilla begins to get crispy.
  4. Flip and cook for another 2-3 minutes until all the cheese melts and both tortillas are crispy.
  5. Slice into 4 pieces, drizzle some more bbq sauce on top, and serve with a few heaping spoonfuls of slaw.
Texas-style vinegar slaw
  1. Whisk the white vinegar, red wine vinegar, sugar, salt, pepper, and celery seeds together in a bowl.
  2. Toss the cabbage and carrot together in a large bowl.
  3. Pour the dressing over the cabbage, add the toasted sesame seeds, and toss to combine.
  4. Cover with plastic and refrigerate until ready to serve.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/texas-bbq-pulled-pork-quesadillas-vinegar-slaw-giveaway/