The leftover Boston Butt was supposed to be barbecue sandwiches. It was, after all, a FIVE POUND roast. But alas, between the really good Schreiber seasoning and the really good butt rub and six hours in a low oven and an hour on the grill...there's not enough meat left for sandwiches. I hate it when that happens.
A mom-friend told me about this a couple of years ago and I was...skeptical. This doesn't sound right. She had found it in Southern Living, and swore by it. I just sort of blew it off; but then last year, it turned up in the best of the best of all-time recipes so...why not? It is a hit. The kids love it, The Big Boy loves it and it's easy. Doesn't get any better than that.
1 pound pork barbecue
1/2 cup barbecue sauce
Chopped fresh cilantro
Grated cheese...your choice
1 package flour tortillas
Heat a griddle over medium heat...I use a cast iron skillet. You can spray it with Pam, but we like to brush melted butter on the flour tortillas. Mix the pork with the barbecue sauce, and spread half a flour tortilla with the meat. Sprinkle with cilantro and cheese and fold over. Grill on each side until lightly browned. Because I can't keep up with the appetites, I go ahead and make all the quesadillas and hold them in a warm oven. That way, I get to eat.