Sweet Pork Quesadillas

The sweet pork in these quesadillas will literally melt in your mouth!  With crispy tortillas, melted cheese and sweet pork you just can’t go wrong!


I love Cafe Rio in Utah. It is one of my all-time favorite places to eat. Their sweet pork is one of my all-time favorite meats – and it could really go in anything. We’ve shared our love for their Sweet Pork Salad (which is absolutely delicious) – but I can’t get enough of their quesadillas. I order them every single time I go! I’ll try and branch out a little bit and decide to get something else, but then when they ask “what would you like?” I automatically answer “Sweet Pork Quesadillas, please!” It’s like I can’t help myself. :)

I made it three whole weeks in California without eating them. Yesterday I couldn’t take it anymore, so I slow cooked the meat all day and made them for dinner. They are spot on! And they are best served with our Cilantro Lime Ranch! 😉

5.0 from 2 reviews
Sweet Pork Quesadillas
Recipe type: Slow Cooker, Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
These Sweet Pork Quesadillas are one of my all-time favorite foods. I just can't get enough of them!
  • 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.
  1. Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.
  2. Cook on high for 3 hours.
  3. Drain the water and cut the pork in thirds.
  4. Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
  5. Cook on low for 3 more hours.
  6. 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.
  7. Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.
  8. Sprinkle on about ½ cup cheese and a ½ cup pork and place a second tortilla on top.
  9. Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.
  10. Repeat 3-4 more times.



Need some sides to go with your Quesadillas? Serve these:
Easy Guacamole
Quick Pico De Gallo
Mexican Rice
Cilantro Lime Rice
Black Beans

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  1. Karen says

    I’m a teacher and trying to be proactive about collecting recipes before school starts. I noticed this recipe is in two parts…three hours at a time…any suggestion on how to alter it for an 8 hour setting?


    • Cyd says

      Hi Karen, you could skip the first step where you cook the pork in water. Just cook the pork with the salsa, Dr Pepper and brown sugar and cook it on low. The bigger the roast the better. 8 hours is just too long for a 1 or 2 pound roast. Try to find a 3 to 3 1/2 pound roast. You could also put it in semi thawed to buy yourself a little more time. You may also want to add a little more salsa, Dr. Pepper and brown sugar to make up for the size of the pork. When you get home just start with step #6 and follow the directions from there. Hope this helps and best of luck with your new class for the coming year!
      Cyd (mom of the Six Sisters)

  2. Lucie says

    I made this out of desperation because my mom sent me stir fry pork pieces, and I hate stir fry pork. I had limited amounts of ingredients, but luckily, I had everything in this except the Dr Pepper, which I have always hated BTW…But, I decided to try it…I know that the pork wasn’t the right size/kind…but, I have a family of 9 here and I am telling you…This recipe is now one I will make on a VERY regular basis!!! Every single person in my family loved it! I did add a little taco Bell fire sauce, because I only had mild salsa and I wanted at least a little heat :)
    Thank you SO much for sharing this wonderful and easy recipe! I am also making it right now.

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