Melt a small bit of butter in a cast iron skillet over medium-high heat.
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.
Flip and cook for another 2-3 minutes until all the cheese melts and both tortillas are crispy.
Slice into 4 pieces, drizzle some more bbq sauce on top, and serve with a few heaping spoonfuls of slaw.
Texas-style vinegar slaw
Whisk the white vinegar, red wine vinegar, sugar, salt, pepper, and celery seeds together in a bowl.
Toss the cabbage and carrot together in a large bowl.
Pour the dressing over the cabbage, add the toasted sesame seeds, and toss to combine.
Cover with plastic and refrigerate until ready to serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.