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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (4–5 lb) boneless pork roast
Salt, cracked black pepper and granulated garlic to taste
1 cup diced onions and celery
1/3 cup diced green bell peppers
1 cup light brown sugar, firmly packed
1 cup ketchup and piquante sauce
1/2 cup lemon juice
2 tbsp A1 Bold and Spicy steak sauce
1 tbsp minced garlic
2 tbsp whiskey
1 tsp Worcestershire sauce
2 tsp salt and 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.
Assembly:
8 (6-inch) flour tortillas
1/2 cup barbecue sauce reserved from cooked pork roast
1/2 cup chopped cilantro
1 cup sliced green onions and shredded Mexican four-cheese blend
2 tbsps butter, softened
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 entree servings or in quarters for appetizers. Serve with desired toppings.
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BARBEQUE PORK ROAST QUESADILLAS - Crock Pot
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 (4–5 lb) boneless pork roast
Salt, cracked black pepper and granulated garlic to taste
1 cup diced onions and celery
1/3 cup diced green bell peppers
1 cup light brown sugar, firmly packed
1 cup ketchup and piquante sauce
1/2 cup lemon juice
2 tbsp A1 Bold and Spicy steak sauce
1 tbsp minced garlic
2 tbsp whiskey
1 tsp Worcestershire sauce
2 tsp salt and 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.
Assembly:
8 (6-inch) flour tortillas
1/2 cup barbecue sauce reserved from cooked pork roast
1/2 cup chopped cilantro
1 cup sliced green onions and shredded Mexican four-cheese blend
2 tbsps butter, softened
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 entree servings or in quarters for appetizers. Serve with desired toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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