Step 1

Remove pork from the packaging. Pat dry with a paper towel. If the meat contains the fat cap (firm white fatty layer), see the note below on removal.

Step 2

Combine paprika, cumin, salt, and pepper (to taste) in a small bowl and mix. Rub pork all over with dry rub. Place in a slow cooker and pour pineapple juice and optional beer over the pork. Add in chopped onion and garlic. Cover and cook on low heat setting for 6-8 hours, or high heat setting for 5-6 hours (until the meat easily pulls apart/shreds with two forks). Shoot for an internal temp of 200°F.

Step 3

Remove pork from the slow cooker and place it on a large platter. Shred using two forks into small stringy chunks. Season all over with salt and pepper. You can optionally sprinkle with some additional paprika/cumin or taco seasoning of your choosing.

Step 4

Heat oil in a large skillet or pan over medium heat. Cook the peppers and onions until tender and golden. Transfer to a bowl and set aside. If you're using leftover pork, now is a great time to heat it up in the pan.

Step 5

Melt a small pad of butter in the same pan. Swirl to coat the bottom of the pan. Place a tortilla flat in the pan and arrange toppings on one half of the tortilla. Start with a thin layer of cheese, then peppers/onions, pork, green onion, and more cheese.

Step 6

Fold over the other half of the tortilla and press down firmly with a spatula. Cook for 2-3 minutes per side or until golden. Always allow the cheese to melt before flipping so the quesadilla doesn't fall apart. A large spatula works best.

Step 7

Cut into 2 or 4 slices and serve with guacamole, salsa, hot sauce, and sour cream.