Shredded Pork Quesadillas

This is my second month taking part in the Secret Recipe Club.   I enjoyed it so much last month I definitely want to keep taking part, even though things are quite hectic at the moment and I’m not managing to blog as much as I’d like and am also way behind on reading other people’s blogs.   Anyway, this month I was paired with Melissa from Melissa’s Cuisine.   She has some great recipes and I couldn’t decide at first whether to try one of her steak or chicken marinades or to go with this.   In the end, as pulled pork is something I’ve been meaning to make for a long time, I decided that this should be the month to try it. Melissa used pork ribs, which I love, but I decided to get a small shoulder of pork and cook it in the slow cooker and then shred it.   This meant I had lots of pork leftover for more meals.   Always a good thing.    The barbecue sauce was really easy to make and the quesadillas were then really simple to put together.  The only thing I would change would be to make the barbecue sauce slightly less sweet, but this might just be a personal thing as I don’t normally like to mix sweet and savoury together.   Although I didn’t use the exact same proportions as Melissa, she did warn that it makes quite a sweet sauce and so next time I would use even less sugar – maybe just a teaspoon.   Apart from that, this was definitely a success and something that I will make again.   For the Melissa’s original recipe have a look here.

I am also linking this to Family Fresh Cooking.

Ingredients – serves 2

2 flour tortillas

Approx 300g shredded pork

Approx 80g grated cheese

Barbecue Sauce Ingredients

1 tbsp brown sugar

100ml ketchup
2 Tablespoons white wine vinegar
1 clove crushed garlic
1 tbsp Worcestershire sauce
1 red chilli, finely diced
How to make Shredded Pork Quesadillas and Barbecue Sauce
1. I put some pork shoulder in the slow cooker in the morning and in the evening it was ready.   I removed all the fat and used two forks to shred it.   You could also roast it in the oven if you prefer.
2. To make the barbecue sauce, add all the sauce ingredients to a small saucepan.   Bring to the boil and let simmer for about 15 minutes.   Mix the pork into the sauce and heat through.
3. Put a tortilla in the bottom of a frying pan.    Cover with the shredded pork then the cheese.  Put another tortilla on top.   Leave to cook over a low heat for about 5 minutes.
4. Turn the tortilla.    Slide it onto a plate.   Put another plate on top.    Flip it over quickly then slide it back into the pan.   Cook for another 5 minutes.
To see what other Secret Recipe Club members have made, click on the link below:

Mushroom and Tomato Quesadillas

Mushroom and Tomato Quesadillas

I went to Mexico a couple of years ago and loved the food.  It felt really healthy and fresh compared with some Mexican food I’d had before going there.   Quesadillas are a really quick and easy lunch to make at weekends and there are so many different fillings you can add.  This is the way I made them today:

Ingredients (Serves 2)

2 flour tortillas

handful of mushrooms

about 6 cherry tomatoes, halved

1 small onion, thinly sliced

1 clove of garlic, finely chopped

1 small handful of parsley, finely chopped

200g grated cheese


1. Fry the onions, mushrooms and garlic for a couple of minutes. Add the tomatoes.  Continue to cook for about a minute.  Take off the heat and stir in the chopped fresh parsley.

2. Put one tortilla in the bottom of a frying pan over a very low heat.  Cover with the filling, leaving a couple of centimetres clear around the edge.  Top with the grated cheese then the other tortilla.  After about 3 minutes, turn the tortilla and cook on the other side.

3. Slice into quarters and serve with a green salad.