The pork may also be cooked in a 300Â°F oven; when it reaches an internal temperature of 160Â°F (after about 3 1/2 hours) cover the pan tightly with foil and continue cooking until the pork reaches an internal temperature of 195Â°F, about 1 1/2 hours longer.
- 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
- kosher salt
- mesquite wood chunks
- soaked in water for at least 30 minutes OR
- for gas grills
- 3 handfuls wood chips
- finely chopped
- ripe Hass avocado
- room temperature cola
- shredded sharp cheddar cheese
- Smoked Paprika
- sour cream
- unsalted butter
- Make the rub: combine the sugar, salt, smoked paprika, cumin, and chili powder in a small bowl
- Set up grill for medium-low indirect heat cooking (275Â° - 300Â°F). Place an aluminum pan half filled with water, beneath the food rack directly under where the pork will be.
- 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
- Wrap the pork in heavy-duty aluminum foil and return to the grill over indirect heat
- Meanwhile, melt the butter in a medium saucepan over medium heat and add the onion
- Make the avocado cream: puree the avocado, sour cream, salt, and lime juice in a food processor.
- Unwrap the roast and, when cool enough to handle, shred the meat, discarding any large pieces of fat. Combine with sauce.
- 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
- 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.