5-6medium tortillasfolded over they make 10-12 quesadillas
200g| 14ozmore if needed Cathedral Mature cheddar, finely grated
100g| 3.5oz black beansfrom a can rinsed and drained
1large ripe avocadocubed and mixed with 1tsp lime juice
fresh coriandercilantro to garnish (optional)
Season the pork with salt and black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides for several minutes and set aside.
Put all the ingredients apart from the pork in the slow cooker and mix together. Add the pork and cook on low for 8 hours.
Transfer the pork to a platter and cover loosely with foil. Let it rest for 15 minutes and then shred with a fork, discarding any fat.
Strain the liquid from the slow cooker into a small saucepan. Mix the cornflour with a splash of cold water and add to the pan. Bring to the boil and then simmer for 20 minutes or until the liquid is reduced. Check the seasoning and then mix with the pulled pork. Keep the pork fairly dry though if there's lots of sauce otherwise the quesadillas can become a bit soggy!
Heat a large non-stick frying pan and reduce heat to medium-low. Add a tortilla to the pan and immediately cover the entire surface with grated cheese. As soon as the cheese starts to melt, add the pulled pork, a sprinkling of black beans and few cubes avocado to one side of the tortilla.
Fold the tortilla over to encase the fillings and lightly press down with a spatula. Transfer to a plate and leave to cool slightly before cutting in half - this will make it easier to slice.
Repeat until you have used up all the tortillas and fillings.
Although the pork specified here is quite a large piece there's usually a lot of fat so you will end up with maybe half the weight in pulled pork. Depending on how generous you are with the fillings, you may end up with more quesadillas than specified above. You can use refried beans instead of black beans and shredded rotisserie chicken instead of the pulled pork if you prefer.