Texas BBQ pulled pork quesadillas with vinegar slaw
yields: 8 -10 medium quesadillas
Ingredients
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 granulated 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
INSTRUCTIONS
BBQ pulled pork quesadillas
- Toss the pulled pork with the bbq sauce.
- 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.
