It’s no secret that I love my slow cooker. We’ve been through a lot together, at least 4 houses, half a decade, and many many delicious home cooked meals. And hopefully many more to come! One of my favorite meals for totally hands-off cooking that tastes magical is slow cooker pulled pork. A roast, an onion, some beer or broth and a little bit of time, and you have a delicious pot of meat that falls apart and tastes like you spent hours perfecting it.
As if barbeque pulled pork couldn’t get any better, here is another way to use that meaty, juicy goodness. I love a classic BBQ pulled pork sandwich on a thick bun with heaps of shredded cheese, but you can only have so many in one week. So after you’ve made a big tasty roast, save some for later, for this in particular! Makes one huge quesadilla, enough for 2.
- 2 flour tortillas
- 1/2 cup pulled pork
- 4 tbsp cooked rice
- 2 slices tomato (or 2 tbsp salsa)
- 1/2 avocado
- 4 tbsp pinto or black beans
- Cooking spray
- Shredded mixed cheese
- Optional: sour cream or plain Greek yogurt
Step 1: Grease a large frying pan and heat it to medium high. Lay out one tortilla, and layer on the pork, rice, beans, tomato, avocado, and some cheese. Cover with the other tortilla.
Step 2: Depending on the size of your pan, either transfer the whole tortilla, or cut into halves or quarters. Cook in the pan about 3-4 minutes, until brown and crispy. Carefully flip, and cook on the other side.
Step 3: Transfer to a plate, serve with sour cream or greek yogurt, more cheese and salsa.