Sweet Pork Quesadillas

Sorry I have been a little MIA lately.  With the Thanksgiving holiday, my sister was in town so we were spending a lot of time at my parents house.  And then once the holiday was over, Jacob got sick and decided to share with Owen.  I've been up since 2 this morning cleaning up throw up (too much information?) and trying to console a grumpy baby.  Once he recovered, Joe got it.  Hopefully it skips me all together (knock on wood) because it should be against the laws of nature for moms to get sick.  Really.  And we are finishing our basement, so our entire upstairs is in a state of disrepair.  Hopefully by the new year we will have our house back!  Yay!

In the mean time, here is a new recipe for you. I am a huge sweet pork fan.  I could eat it all day!  Throw it into a quesadilla, even better!  Enjoy!

Sweet Pork Quesadillas
Recipe by: Six Sisters' Stuff
1-2 lb pork roast (you can use shoulder, butt or loin)
8 oz chunky salsa
1 12-oz can Dr. Pepper
1 cup brown sugar
10 tortillas
2-3 cups Colby Jack Cheese
Optional toppings: sour cream, guacamole, pico de gallo, lettuce, salsa, etc.

Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.  Cook on high for 3 hours.  Drain the water and cut the pork in thirds.  Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.  Cook on low for 3 more hours.  Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid.   Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.  Sprinkle on about ½ cup cheese and a ½ cup pork and place a second tortilla on top.  Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.  Repeat 3-4 more times.