PULLED PORK QUESADILLA

PORK
Pork Shoulder
BBQ sauce
Apple cider vinegar
Chopped onions
Garlic, crushed
Black pepper
Salt

Farrah’s 10 inch Wraps (we used spinach but you can use whatever you like)
Green capsicum, chopped
Caramelized onions
Handful spinach
Cheese, grated (we used Edam)
Serve with tomato salsa, spring onion and sour cream

Place the pork shoulder and the sauce ingredients in a slow cooker on high for 6-8 hours. When the pork is cooked and the meat effortlessly falls apart take the shoulder out of the slow cooker and shred the pork.

Preheat the oven to 180 degrees. Place one wrap on a baking tray lined with baking paper. Spread the pork on the wrap. Layer with green capsicum, caramelized onions, spinach and finish with cheese. Place the other wrap on top. Put in oven for 12-15 minutes or until golden brown on top.

Cut the quesadilla into triangles and serve with tomato salsa, spring onion and sour cream.

You can also use a sandwich press to make quesadillas: 1 wrap with ingredients on the inside, folded over and toasted in a sandwich press!