INGREDIENTS

• 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

DIRECTIONS

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.