BBQ Pork Quesadilla Tacos with Honey Mustard Slaw

• 3-5 lb pork butt

• 1 liter root beer

• Large container Sweet Baby Rays bbq sauce

• 1 package small yellow corn tortillas

• 1 container crumbled chihuahua mexican cheese

• Diced red onion, diced scaliions or minced cilantro for topping

Slaw-

• 1 bag coleslaw mix

• 1/4 cup dijon mustard

• 3/4 cup light mayo

• 3 Tb honey

• 1/4 t salt

• pinch pepper

• 2.5 Tb milk

Place pork butt in a large slow cooker and pour root beer over. Cook 8 hours on low then drain, shred meat and add bbq sauce cook additional hour on low.

While pork is cooking make coleslaw.

Whisk together dijon, mayo, honey, salt and pepper and milk. Pour over slaw mix in a large bowl and toss to evenly combine. Refrigerate until needed later.

Once pork is ready, place one tortilla over medium high heat on a large skillet.

Sprinkle a handful of chihuahua cheese on top and place a tortilla on top of that. Warm for a couple minutes so the cheese melts and the tortilla is glued together. Flip the tortilla and cook one more minute on the opposite side.

Remove from skillet, top with a few tablespoons of pork, a tablespoon of slaw and desired toppings.