Pull Pork Quesadilla


We had a pull pork quesadilla appetizer at Tommy Bahama in Palm Desert recently and I loved it.  This is my recreation.  Pretty close to their dish, and real good.


Serves 4 to 6.


3 lbs boneless pork shoulder or New York cut chops.

1 large onion sliced into thin rounds.

1 C chicken stock (canned).

1 C coke.

1 cup grated cheddar cheese (or white cheese).

3/4 C BBQ sauce.

2 cloves garlic – minced.

1 Tbsp chipotle sauce.

1 tsp chili powder.

1/2 tsp liquid smoke.

1/2 tsp dried cumin.

1/2 tsp salt.

dash pepper.

8 to 12 soft flour tortillas.

shredded lettuce.

Pulled Pork Preparation:

In your Ninja Cooking system (or in fry pan) add 1 Tbsp olive oil and saute onions.

Add pork to Ninja (or add pork and onions to slow cooker)


In mixing bowl add all other ingredients and stir to mix.

Add contents of mixing bowl to pork and onions pouring it over the pork. Lift the pork up to get mixture underneath.

Turn Ninja (or other slow cooker) to high heat cook for 5 to 6 hours.

Heat 8 to 12 four tortillas (soft) in fry pan with a little canola oil to get nice gold color. Stack on dish for later assembly.


Remove the pork to chopping board and using forks pull apart into shreds. Place Tortillas shells on paper plate, add pull pork, top with onion and sauce, cheese, and lettuce, and cover with second shell. Place in microwave for 30 seconds to melt cheese. Plate and cut into four wedges.  Repeat this procedure for remaining servings.

Good Eating and Table Talk,


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