Sweet Pork Quesadillas

Name: SWEET PORK QUESADILLAS RECIPE
Prep time: 10 min
Cook time: 380 min
Total time: 390 min
Ingredients: 2 pound pork roast ((you can use shoulder, butt, or loin)); 8 ounces chunky salsa; 1 (12 ounce) can Dr. Pepper soda; 1 cup brown sugar; 10 flour tortillas; 3 cups shredded colby jack cheese (divided); ½ cup sour cream (optional topping); ½ cup guacamole (optional topping); ½ cup pico de gallo (optional topping); 1 cup shredded lettuce (optional topping); ½ cup salsa (optional topping)

Jump to Recipe

6 hrs 30 mins

12 Comments

No ratings yet

This post may contain affiliate links. Read our disclosure policy.

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! 😉

Serves: 8 people

SWEET PORK QUESADILLAS RECIPE

These Sweet Pork Quesadillas are one of my all-time favorite foods. I just can't get enough of them!

Prep Time 10 mins

Cook Time 6 hrs 20 mins

Total Time 6 hrs 30 mins

Print Pin

Ingredients

2 pound pork roast (you can use shoulder, butt, or loin)
8 ounces chunky salsa
1 (12 ounce) can Dr. Pepper soda
1 cup brown sugar
10 flour tortillas
3 cups shredded colby jack cheese divided
½ cup sour cream optional topping
½ cup guacamole optional topping
½ cup pico de gallo optional topping
1 cup shredded lettuce optional topping
½ cup salsa optional topping

Instructions

Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast.
Cook on high for 3 hours.
Drain the water and cut the pork in thirds.
Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork.
Cook on low for 3 more hours.
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.
Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle.
Sprinkle on about 1/2 cup cheese and a 1/2 cup pork and place a second tortilla on top.
Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through.Serve with optional toppings.

Nutrition

Calories: 654 kcal · Carbohydrates: 59 g · Protein: 42 g · Fat: 28 g · Saturated Fat: 14 g · Cholesterol: 126 mg · Sodium: 1055 mg · Potassium: 817 mg · Fiber: 3 g · Sugar: 37 g · Vitamin A: 930 IU · Vitamin C: 4 mg · Calcium: 440 mg · Iron: 3 mg

Recipe Details

Course: Main Course

Cuisine: Mexican

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

Librarian Lavender says:

How great that you've been able to make them yourself. At least you don't have to miss them for such a long time anymore now! Great recipe.
Happy Valley Chow says:

Another great recipe, thanks for sharing! Happy Blogging! Happy Valley Chow
Dana says:

We absolutely loved this! Thank you so much. This recipe went straight in to my bin!
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? Thanks!
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)
Liz says:

Nice recipes. Thanks so much and have a Great Week!
Tabitha says:

I made this last night. I added caramelized onions to the mixture and topped it with a creamy horseradish sauce and pico. It was AMAZING!
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.
Bria says:

I've had this recipe on my Pinterest board for the last year and finally made them tonight. So delicious!!! Me and my husband loved them. Definitely will be making them again! Thanks for the recipe! :)
STRAND says:

How would you convert this into an instant pot recipe?
Adrianne says:

I don’t have Dr.Pepper in my country. Do you think regular coke would work as a substitute?
Momma Cyd says:

You can use Coke, it will taste a little different, but still good.

Sweet Pork Quesadillas