Pulled Pork Quesadilla’s
- Prep Time15 min
- Cook Time8 hr 15 min
- Total Time8 hr 30 min
- YieldMakes 1
Pulled Pork
- Pork Shoulder
- 2½ cups BBQ sauce
- ½ cup apple cider vinegar
- 2 finely chopped onions
- 2 crushed cloves of garlic
- 1 tsp black pepper
- 1 tsp salt
Quesadilla
- 2 Farrah’s Wraps (we used Garden Spinach but you can use any flavour you like)
- 1 green capsicum, chopped
- Caramelized onions
- Handful spinach
- 1 cup cheese, grated (we used Edam)
- Serve with tomato salsa, spring onion and sour cream
Method
1
Place the pork shoulder and the sauce ingredients in a slow cooker on high for 6-8 hours. When the pork is cooked and the meat effortlessly falls apart take the shoulder out of the slow cooker and shred the pork.
2
Preheat the oven to 180 degrees. Place one wrap on a baking tray lined with baking paper.
3
Spread the pork on the wrap. Layer with green capsicum, caramelized onions, spinach and finish with cheese. Place the other wrap on top.
4
Put in oven for 12-15 minutes or until golden brown on top.
5
Cut the quesadilla into triangles and serve with tomato salsa, spring onion and sour cream.
Tip: You can also use a sandwich press to make quesadillas: 1 wrap with ingredients on the inside, folded over and toasted in a sandwich press!
