Quesadillas: Smoked BBQ Pulled Pork

I came up with this recipe to use up leftover smoked pulled pork.

Ingredients

BBQ Quesadillas

  • 2 to 2-1/2 cups leftover smoked pork (see Note)
  • 1 large red or yellow onion, sliced ¼-inch
  • 1-1/2 to 2 c. cheddar, cheddar-jack cheese or Monterey Jack, shredded
  • 1 c. store bought BBQ Sauce (without high fructose corn syrup) or my homemade BBQ sauce
  • 6 flour or whole wheat 8-inch tortillas
  • canola oil for frying

Homemade Best BBQ Sauce (1-1/2 cups)

  • 1 Tbls. olive oil
  • 1/3 c. white or yellow onion, minced
  • 3/4 c. ketchup
  • 1 Tbls. Worcestershire
  • 2 Tbls. molasses
  • 1/4 c. brown sugar
  • 1/2 c. good balsamic vinegar (aged 18 to 25 yr.)
  • 1 Tbls. dry mustard
  • t. granulated garlic
  • 1 t. smoked paprika
  • 1 t. cayenne pepper
  • 1 t. kosher salt
  • black pepper to taste

Instructions

Caramelize Onion: Melt 1 tablespoon butter (more if needed) in a medium fry pan. Add onion slices, a little salt and pepper and sauté on low heat, stirring occasionally until onions are browned a little and translucent (about 20-25 minutes). You can make ahead and refrigerate. When ready to cook, just microwave a little to warm and soften.

BBQ Sauce: You can use store bought BBQ sauce or make my homemade sauce (make the sauce ahead of time and refrigerate until ready to cook. Portion out 1 cup and freeze leftover sauce for another use). If using homemade sauce, warm a bit in the microwave to soften, to make it easier to drizzle on top of pork.

Assemble & Fry: Put a little oil in a Teflon coated fry pan and heat to medium heat. On one half of the tortilla, add a little smoked pork, add some caramelized onions and shredded cheese then drizzle a little BBQ sauce on top. Don’t let heat get too hot, lower heat if needed.

Fold tortilla over filling and fry until browned on bottom. Flip and continue to brown the other side.

Remove from pan and cut into 3 wedges. Continue process until all tortillas and filling is used up.

Instructions for BBQ Sauce: Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes.

Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, dry mustard, granulated garlic, smoked paprika, cayenne pepper, kosher salt and black pepper to taste; stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 25 minutes, stirring frequently.

Transfer sauce to a blender or food processor and blend until smooth. Let cool to room temperature.

Transfer to a jar and store in refrigerator for up to 1 month.

NOTE: Link to my recipe for Smoked Pulled Pork