Slow Cooker Barbeque Pork Roast Quesadillas

Prep Time: 7 Hours
Yields: 6 Servings


The only thing the Cajuns love more than Creole cooking is Mexican cuisine. Here, the Cajuns take one of their favorite barbeque pork dishes and turn it into a great meal for game day. Cook the pork roast the night before, that way the only thing you have to worry about while tailgating is assembling the quesadillas.

Ingredients for Roast:

  • 1 (4–5 pound) boneless pork roast
  • salt and cracked black pepper to taste
  • granulated garlic to taste
  • 1 cup diced onions
  • 1 cup diced celery
  • 1/3 cup diced green bell peppers
  • 1 cup light brown sugar, firmly packed
  • 1 cup Heinz® Kick’r ketchup
  • 1 cup Pace® piquante sauce
  • ½ cup lemon juice
  • 2 tbsps A1® Bold and Spicy steak sauce
  • 1 tbsp minced garlic
  • 2 tbsps Jack Daniels® whiskey
  • 1 tsp Worcestershire sauce
  • 2 tsps salt
  • 2 tsps cracked black pepper
  • Creole seasoning to taste

Season pork roast liberally with salt, pepper and granulated garlic. In a medium mixing bowl, blend onions, bell peppers, brown sugar, ketchup, lemon juice, steak sauce, minced garlic, whiskey, Worcestershire, salt, pepper and Creole seasoning. Pour half of sauce mixture into a 5-quart slow cooker. Add pork roast and remaining sauce. Cover and cook on high 7 hours. If desired, a thicker sauce can be achieved by removing roast from sauce and pouring it into a saucepan. Boil until it reaches desired consistency. Allow roast to cool and shred meat.

Ingredients for Assembly:

  • 8 (6-inch) flour tortillas
  • ½ cup barbecue sauce reserved from cooked pork roast
  • ½ cup chopped cilantro
  • 1 cup sliced green onions
  • 1 cup shredded Mexican four-cheese blend
  • 2 tbsps butter or margarine, softened

Ingredients for Toppings:

  • sour cream
  • sliced green onions
  • barbecue sauce
  • chopped cilantro

Mix shredded pork with reserved sauce, cilantro and green onions. Spoon pork mixture evenly on 1 side of each tortilla. Sprinkle with cheese. Fold tortilla in half, pressing gently to seal. Spread butter on both sides of quesadilla. Heat a large cast iron skillet over medium heat and cook quesadilla 1–2 minutes on each side or until browned. Cut each quesadilla in half for entrée servings or in quarters for appetizers. Serve with desired toppings.

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