Cooking time: 8 to 10 hours slow cooker + 15 minutes
yield: 6 to 8 servings
3 to 4 pounds boneless pork chops or pork shoulder
3 tbsp liquid smoke
1 tablespoon sea salt
16 (10-inch) flour tortillas
4 cups shredded mozzarella cheese
1 cup sour cream
cilantro for garnish
2. Heat a heavy skillet or tortilla pan over medium heat.
3. Place quesadillas and 1/4 cup cheese on a tortilla, top with shredded pork, add 1/4 cup cheese, and finish with tortillas. Cook each quesadilla until the outside is browned and the cheese is melted, flipping halfway through.
4. Hot quesadillas topped with hoisin sauce and sour cream.