Ingredients:
3lb boneless pork shoulder
1tsp Caribbean jerk seasoning dry
1/2 c. onion, chopped
1 liter of Coca Cola
1 bottle of BBQ sauce, I prefer Sweet Baby Rays BBQ sauce
Directions:
Spray crockpot with cooking spray. Rub jerk seasoning over pork then place in crockpot. Sprinkle with onion and pour Coca Cola over pork. The acid in the Coke helps tenderize the meat. Cover; cook on low heat setting 8-10hrs. Remove pork from slow cooker; and if desired reserve 1/2 c. juices to add to BBQ sauce later. Use 2 forks to pull pork into shred. Place pork back in slow cooker and stir in BBQ sauce and reserved juices. Increase heat settings to high, cover and cook 30-45min or until thoroughly heated.
BBQ Quesadillas
Ingredients:
4 flour tortillas
1 c. shredded extra sharp Cheddar Cheese
1 4oz can diced green chilies, drained
BBQ pork from above recipe
1 c. bottled salsa
¼ c. sour cream
¼ c. sliced green onion
Directions:
Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle ¼ c. of the cheese over half of each tortilla. Top with green chilies and BBQ pulled pork. Fold tortillas in half, pressing gently. Preheat oven to 350 degrees F. In a hot 10in skillet cook quesadillas, two at a time, over medium heat for 6-8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion.
