comfort

Texas BBQ pulled pork quesadillas with vinegar slaw

Snixy Kitchen recipe - Gluten-free

Ingredients

Quantities are shown as originally provided.

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
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
1/2 large head green cabbage (shredded)
1 carrot (shredded)
1½ tablespoons toasted sesame seeds

1
Toss the pulled pork with the bbq sauce.
2
Melt a small bit of butter in a cast iron skillet over medium-high heat.
3
Lay one tortilla in the skillet, sprinkle 2 tablespoons of cheese on top, generously spread 1/3 to 1/2 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.
4
Flip and cook for another 2-3 minutes until all the cheese melts and both tortillas are crispy.
5
Slice into 4 pieces, drizzle some more bbq sauce on top, and serve with a few heaping spoonfuls of slaw.
6
Whisk the white vinegar, red wine vinegar, sugar, salt, pepper, and celery seeds together in a bowl.
7
Toss the cabbage and carrot together in a large bowl.
8
Pour the dressing over the cabbage, add the toasted sesame seeds, and toss to combine.
9
Cover with plastic and refrigerate until ready to serve.