Pulled Pork Quesadilla with Chipotle-Cola BBQ Sauce and Avocado Cream

By Marge Perry & David Bonom
The pork may also be cooked in a 300°F oven; when it reaches an internal temperature of 160°F (after about 3 1/2 hours) cover the pan tightly with foil and continue cooking until the pork reaches an internal temperature of 195°F, about 1 1/2 hours longer.
  • Cuisine: Mexican
  • Course: Lunch


  • Avocado Cream:
  • bone-in pork shoulder roast (Boston Butt)
  • lightly trimmed
  • brown sugar
  • chili powder
  • Cider vinegar
  • flour tortillas
  • fresh lime juice
  • Garlic Powder
  • ground chipotle pepper
  • ground cumin
  • ketchup
  • kosher salt
  • mesquite wood chunks
  • soaked in water for at least 30 minutes OR
  • for gas grills
  • 3 handfuls wood chips
  • onion
  • finely chopped
  • ripe Hass avocado
  • room temperature cola
  • Rub:
  • Sauce:
  • shredded sharp cheddar cheese
  • Smoked Paprika
  • sour cream
  • unsalted butter


  1. Make the rub: combine the sugar, salt, smoked paprika, cumin, and chili powder in a small bowl
  2. Set up grill for medium-low indirect heat cooking (275° - 300°F). Place an aluminum pan half filled with water, beneath the food rack directly under where the pork will be.
  3. Place a wood chunk on the lit charcoal (For a gas grill, place wood chips in a smoke box). Set the pork, fat side up, on the grill
  4. Wrap the pork in heavy-duty aluminum foil and return to the grill over indirect heat
  5. Meanwhile, melt the butter in a medium saucepan over medium heat and add the onion
  6. Make the avocado cream: puree the avocado, sour cream, salt, and lime juice in a food processor.
  7. Unwrap the roast and, when cool enough to handle, shred the meat, discarding any large pieces of fat. Combine with sauce.
  8. Working one at a time, place a tortilla on a work surface and top half with 1/4 cup cheese. Spoon 3/4 cup pork over the cheese
  9. Heat a large nonstick skillet over medium-low. Add 2 quesadillas and cook, turning once, until the tortilla is lightly browned and the cheese is melted, about 2-3 minutes per side. Repeat with remaining quesadillas. To serve, cut quesadillas in half and top with the avocado cream.