Slow Cooker BBQ Pulled Pork Quesadillas

Place the onion in the bottom of a slow cooker and add ½ cup of water.

Rinse and pat dry the pork loin and trim off excess fat.  Season with salt and pepper and place in the slow cooker.

Pour about half of the BBQ sauce over the pork and spread evenly over the outside of the pork loin.

Cover and cook on low for 6-8 hours, until the pork is tender and the internal temperature has reached 160-170°F.

Remove pork from the slow cooker and use two forks to shred, removing any large pieces of fat as you go.  Place pulled pork in a large bowl and add ½ cup of the remaining BBQ sauce.  Toss to coat.

Heat a large skillet over medium-low heat.  Brush the pan with butter and add one tortilla.  Sprinkle with ¼ cup of cheese, pork, 1 tbsp of the green onion, and another ¼ cup of cheese.  Top with another tortilla and cook until the bottom tortilla is crisp and golden and the cheese has started to melt.  Before turning over, brush the top tortilla with melted butter.  Using a large spatula, flip the quesadilla over and cook on the other side until golden and crips and the cheese has all melted.  Place the finished quesadilla on a plate and cover with a dish towel or foil to keep it warm while you finish the other quesadillas.  Repeat the process until all 6 quesadillas have been cooked.

To serve, cut quesadillas into wedges and drizzle the remaining BBQ sauce over the top.