Pulled Pork Quesadillas Recipe

These Pulled Pork Quesadillas are a delicious combination of smoky, tender pork and melty cheese, sandwiched between crispy, golden tortillas. Perfect for a quick weeknight meal or a fun snack for game days, they’re easy to make and full of flavor. Whether you use leftover pulled pork or make a fresh batch, these quesadillas are sure to satisfy!

Ingredients:

• For the pulled pork (if making fresh):
  • 2 lbs pork shoulder or pork butt
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 cup barbecue sauce (optional for extra flavor)
  • 1/2 cup chicken broth or water
• For the quesadillas:
  • 2 cups cooked pulled pork (homemade or store-bought)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 8 flour tortillas (8-inch size)
  • 1/2 cup diced onions (optional)
  • 1/2 cup diced bell peppers (optional)
  • 1 tablespoon butter or olive oil (for cooking)
  • Sour cream, guacamole, and salsa (for serving)

Directions:

1. Make the pulled pork (if using fresh pork):
   • Rub the pork shoulder with salt, pepper, paprika, cumin, and chili powder.
   • Heat olive oil in a large pot or slow cooker. Brown the pork on all sides.
   • Add chicken broth or water and cover. Cook on low in a slow cooker for 6-8 hours (or in an oven at 300°F for 3-4 hours) until the pork is tender and pulls apart easily.
   • Shred the pork with two forks, mixing in any juices from the pot. Stir in barbecue sauce if using, and set aside.
2. Assemble the quesadillas:
   • Place one tortilla on a clean surface and sprinkle about 1/4 cup of shredded cheese on one half.
   • Add 1/4 cup of pulled pork on top of the cheese, then sprinkle a few diced onions and bell peppers if desired.
   • Add another 1/4 cup of cheese on top of the pork, and fold the tortilla in half, pressing down slightly.
3. Cook the quesadillas:
   • Heat a skillet over medium heat and add a small amount of butter or olive oil.
   • Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
   • Repeat with the remaining tortillas and filling.
4. Serve:
   • Slice each quesadilla into wedges and serve with sour cream, guacamole, and salsa on the side.