BBQ Pork Quesadillas

Not sure if you've ever experienced the "blue screen" but it's bad. Real bad. It's basically when your computer lets you know it is time to purchase a new model and that's just what our computer did for us. It gave us the ol' blue screen. So, having not blogged any recipes in more than two weeks, I figured you deserved a really good and super easy recipe today. Here you go...

BBQ Pork Quesadillas
1 (3-4 lb) Pork Boston Butt*
2 tbsp ground cumin
2 tbsp garlic salt
2 tbsp chili powder
2 tbsp smoked paprika
2 tsp pepper
1 cup barbecue sauce
8 oz Monterrey Jack cheese
1 tbsp olive oil
1 small red onion, sliced thinly
10 flour tortillas

Mix cumin, garlic salt, chili powder, paprika and pepper together then rub over all sides of pork roast. Place in crock pot and cook on low for 6-8 hours or until pork easily shreds. Once pork is done remove fat and shred meat. Pour barbecue sauce over shredded meat and set aside.

In medium skillet heat oil over medium heat and saute onions until tender then set aside. Using an ice cream scoop, spoon barbecue pork into center of a flour tortilla and spread out. Top with a tablespoon of caramelized onions and shredded cheese. Fold tortilla over and place on hot griddle or skillet for a minute or two on each side or until cheese is melted and tortilla lightly toasted. Repeat with remaining tortillas. Serve with cilantro-lime sour cream and fresh pineapple.

Omit tortillas, onions and cheese and serve pork on garlic Texas toast then drizzle with additional barbecue sauce for open face BBQ sandwiches.

*If pressed for time, you can substitute one tub of Lloyd's shredded barbecue for the pork roast.

Cilantro-Lime Sour Cream
8 0z sour cream
juice from 1 lime
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
salt and pepper to taste

In a small bowl combine sour cream, lime juice, cilantro and garlic. Add salt and pepper to taste and serve with quesadillas.