Heat the oven to 140⁰C (120⁰C for fan assisted ovens), gas mark 1.
Line an oven dish with foil, scatter in the onion slices.
Mix the seasoning mix with a dash of olive oil in a small bowl to make a rub.
Brush the rub on the pork and lay it on top of the onions.
Pour in the apple juice and seal tightly with another sheet of foil. Cook for 4 hours until the pork is falling apart.
Put the slow cooked pork in a bowl, discard the layer of fat and keep the cooking liquid aside.
Shred the pork with two forks and mix in the barbeque sauce and a little of the cooking liquid and some of the onions.
Meanwhile, spread half of each tortilla with sour cream.
Top sour cream side of each tortilla with 1/4 of pork mixture and 2 half-slices cheese. Fold tortilla over onto filling.
Grease a large pan; heat over medium-high heat. Add 2 quesadillas at a time to the pan; cook for about 3 minutes each side, until filling is heated and tortillas are golden brown.
Repeat with remaining tortillas, until all mix is used up.
To serve, cut the quesadillas into wedges and serve with Thick ‘n’ Chunky Salsa.
Recipe courtesy of Old El Paso™