BBQ Pork and Mango Quesadillas are stuffed full of slow cooked pulled pork and sweet, ripe mangos. Topped with some avocado sour cream, these are not your ordinary quesadillas.
Add Mango To Quesadillas
The flavor and texture of mangos does so well with pork. The sweetness of the mango contrasts well with a spicy, savory slow-cooked pork.
I’ve made lots of quesadillas since they’re a family favorite and this is one of my favorite, if not my favorite, flavor combination.
In the past I haven’t cooked much with mangos, but recently, every time I go to the supermarket, there’s a big, beautiful pile of them. I can’t help but put 1 or 2 in my cart.
Slow Cook The Pork
You’ll need to get the pork going in the morning, as it needs a good 8 hours in the crockpot to turn super tender. Cut as much fat off your Boston Butt as possible. It’s such a fatty piece of meat anyways, you don’t need any extra.
Make A Second Meal With The Leftover Pork
You’ll only need about 2 cups of the slow cooked pork for the quesadillas. Leftovers will keep well in the refrigerator or you can even freeze them. Turn them into a BBQ pizza or potatoes stuffed with BBQ for a second weeknight meal.
How To Serve BBQ Pork and Mango Quesadillas
BBQ Pork and Mango Quesadillas go wonderfully with a simple avocado cream, made by mashing avocado with some sour cream and adding a touch of lime juice. Garnish with a little fresh cilantro. Don’t forget the Margaritas and chips and salsa!
- A 6-Quart or larger Slow Cooker– I love using my Hamilton Beach 6-Quart Programmable Slow Cooker.
- A large nonstick skillet or griddle for frying the quesadillas.
Tips For Making Quesadillas
- Don’t use too much oil. The tortilla will get soggy instead of crispy.
- Resist the urge to overstuff. This is a hard one for me. Especially if I’m going to be taking pictures.
- Don’t turn the heat too high.The tortilla will burn before the cheese melts. Set the heat to medium and be patient.
- Eat right away. A quesadilla loses its crispness pretty quickly.
More Quesadilla Recipes
- Spicy Beef Quesadillas
- Shrimp, Bacon, and Corn Quesadillas
- Ground Beef Quesadillas
- Chicken, Bacon, and Ranch Quesadillas
- 1 boneless Boston Butt, about 4-5 pounds
- 2 tablespoons olive oil
- ½ onion, chopped
- 3 tablespoons chili powder
- 1 tablespoon brown sugar
- 2 1/2 teaspoons kosher salt
- 2 teaspoons cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 2 bay leaves
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon tomato paste
- ½ avocado
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 mango sliced
- 8 flour tortillas (8-inch)
- 2 tablespoons barbecue sauce
- 1 cup shredded Mexican cheese blend
- vegetable oil
- Heat olive oil in a large skillet over high heat. Add pork butt and cook about 2 minutes per side, until nicely seared.
- Place pork in a crockpot and top with onions.
- In a small bowl, combine chili powder, salt, brown sugar, cumin, oregano, black pepper, cayenne, garlic powder, and cinnamon. Sprinkle on top of pork. Add chipotle pepper, bay leaves, and tomato paste to crockpot. Don’t worry about mixing tomato paste in, just smear it on top of pork. Cover crockpot and cook on low for 8 hours.
- Remove meat to a large bowl and shred. Remove 2 cups for the quesadillas and reserve the remaining pork for another use.
- Add barbecue sauce to the 2 cups of pork and mix well.
- In a small bowl, mix avocado, sour cream, and lime together, using a fork to mash the avocado. Set aside.
- Heat a small amount of vegetable oil in a large nonstick skillet set over medium heat. For each quesadilla, use about ½ cup pork, ¼ cheese, and ¼ of the sliced mango. One quesadilla at a time, cook in the skillet for 1-2 minutes per side, until lightly browned and cheese is melted.
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Originally published May 26, 2013.