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Sweet Pork Quesadillas

Prep Time 9 hours
Cook Time 5 minutes
Total Time 9 hours 5 minutes
Servings 6
Author Holly


  • 3 pound pork shoulder/butt
  • 16 ounces Coca-Cola soda not diet, divided
  • ¼ cup water
  • 1 teaspoon garlic salt
  • teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (4 ounces) diced green chilies
  • 1 can (10 ounces) red enchilada sauce
  • 3/4 cup packed brown sugar
  • 12 large flour tortillas
  • 2 cups shredded mild cheddar cheese
  • 2 cups shredded Monterey jack cheese
  • cilantro
  • sliced green onion
  • sour cream
  • salsa
  • tomatillo ranch dressing


  • FOR SLOW COOKER SWEET PORK: Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8 - 9 hours.
  • Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
  • In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
  • Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
  • FOR QUESADILLAS: Start by taking one flour tortilla. Spread 1/2 cup of shredded pork evenly over tortilla. Sprinkle the top with 1/4 cup cheddar cheese and 1/4 cup Monterey jack cheese evenly over the pork. Top with another tortilla.
  • Carefully cook on a warm, greased skillet 1 to 2 minutes, on each side, just until golden and crispy. Repeat with remaining tortillas, pork and cheese. Slice each into 6 triangles and serve warm with desired toppings. Enjoy!


*If you have leftover sweet pork, it stays good tightly covered in fridge for up to 3 days.