Ron Swanson Chipotle Pulled Pork Scallion Pancake Quesadilla Recipe

Prepare the Pulled Pork

In a slow cooker, combine the pork shoulder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Pour in the apple cider vinegar and BBQ sauce. Mix well to coat the pork.

Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.

Once cooked, shred the pork using two forks and mix it with the sauce in the slow cooker. Set aside.

Make the Scallion Pancakes

In a mixing bowl, combine the all-purpose flour and salt. Gradually add boiling water while stirring with chopsticks or a fork until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into 4 equal pieces. Roll each piece into a thin circle. Brush with vegetable oil, sprinkle with chopped scallions, and roll tightly into a log. Then, coil the log into a spiral and flatten it gently.

Heat a skillet over medium heat and cook each pancake for about 2-3 minutes on each side until golden brown and crispy. Remove from heat and set aside.

Assemble the Quesadilla

On a scallion pancake, layer a generous amount of pulled pork, shredded cheese, diced tomato, and petite mixed greens.

Top with another scallion pancake and press down gently. Heat a skillet over medium heat and cook each quesadilla for about 4-5 minutes per side until the cheese is melted and the pancakes are crispy.

Remove from heat and cut into wedges. Serve with teriyaki sauce, sweet chili glaze, and house-cut shoestring French fries on the side.