I have a thing for pulled pork sandwiches. I love them. There is just something so comforting and delicious about the combination of the sweet and tangy flavors. Good in all weather, it can evoke a summer day or snowy evening. After making the last batch of pulled pork, and several sandwiches later, I decided to make a twist on the classic with the remaining pork. Since cheese quesadillas are often on our two-year old’s weekly dinner request, I spun-off from the norm and added the pulled pork. Just as tasty and perhaps slightly less messy, the creation was a hit.

Ingredients

• 4 lb boneless Pork Butt (or 5-6lb bone-in)
• 3 tbsp Brown Sugar
• 12 oz Beer, preferably Lager
• 1 tbsp Salt
• 1 tbsp Smoke Paprika
• 1 tbsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Oil

• 1/2 cup Favorite BBQ Sauce or Homemade BBQ Sauce
• Flour Tortillas
• Favorite Coleslaw or Homemade Coleslaw
• Cheddar Cheese, Shredded

Preheat the oven to 300 degrees. Trim off the excess fat from the pork and then cut the meat into large pieces so that it will fit in a large Dutch oven.

In a bowl or a large plastic bag, combine the brown sugar, salt, paprika, garlic powder, cumin and onion powder. Add the pork and rub the spices all over the pork. This can be done the day before.

Place the large Dutch oven over medium to high heat and drizzle with oil. Add the pork and cook it until it is browned on each side. The pork will stick to the pan, releasing when it is properly browned, around a couple minutes. Pulling the meat too early will rip the pork. Be sure not to leave it too long though as you don’t want the spices to burn. Once all the sides are browned, add the beer and a 1/4 cup of BBQ sauce.

Put the lid on the Dutch oven and place in the preheated oven. Cook until the pork begins to get tender, about 3 hours. Take off the lid and continue to cook for another 1-2 hours, or until the pork is very tender and pulls apart with a fork.

Using two big forks, pull the pork apart until it is fully shredded. Add more bbq sauce to taste. Mix well.

Place a large skillet over medium to high heat. Add a small amount of oil. Place one flour tortilla in the skillet, topped with shredded cheese, pulled pork and coleslaw. Top with a second flour tortilla. Flip over when the bottom tortilla starts to slightly brown. Cook for another couple minutes until the second tortilla is slightly browned. It will be quicker than the first side. Serve hot with extra coleslaw.