I really enjoy smoking pork shoulders. I like the whole process – adding the rub to the pork, getting my Weber Kettle ready, manning the smoker and obviously, eating the fruits of my labor. This is my go-to pulled pork recipe for making smoked pork shoulder (butt) on a Kettle grill if you don’t have a smoker.

With so much pork and only a two-person household, what do you do with all the meat? When I make a pork shoulder, I freeze some of the cooked meats for easy weeknight dishes. One of these easy dishes is pulled pork quesadillas that I serve with my Zesty Guacamole – it’s fast to make and so tasty.

There are several ready-to-serve pulled pork products you can get at the grocery store that would also work well in this recipe. I like to fold my tortillas in half to make my quesadillas (see picture above), but you could also use one tortilla on the bottom and one on top.

Ingredients:

• ¼ cup warmed BBQ sauce, home-made or store-bought
• 1 ½ cups smoked pork shoulder, pulled or chopped
• 4 6-inch white or yellow corn tortillas (could use flour also)
• 1 cup shredded white Cheddar cheese (could use Monterrey Jack or Colby)
• ½ cup sautéed onions (optional but delish)
• 2 Tbsp. vegetable oil
• Garnishes: guacamole, sour cream, chopped red onion, chopped cilantro, salsa, 1 lime cut in half

Directions:

1. In a bowl, combine the warm BBQ sauce and the pork.
2. Place the tortillas on a work surface and add an equal amount of pork, cheese and onion (if using) to half of each tortillas. Fold each tortilla over.
3. Add a tablespoon of oil to a non-stick pan over medium heat. Add two of the folded quesadillas to the pan and cook for about 3 minutes per side, or until deeply browned. Remove the cooked quesadillas from the pan and add to a plate then cover with foil to keep warm. Repeat with the remaining two quesadillas.
4. Cut each quesadilla into four pieces and serve with the garnishes and a squeeze of lime.

Makes 2 servings.