Pulled pork quesadillas

Season the pork shoulder with salt, pepper, ground cumin, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned pork shoulder and sear it on all sides until it's browned.
Remove the pork from the skillet and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
Return the seared pork to the skillet, and pour in the barbecue sauce and chicken or vegetable broth.
Cover the skillet and let the pork simmer on low heat for about 3 hours, or until it's tender and easy to shred with a fork.
Once the pork is cooked, shred it using two forks, mixing it with the sauce in the skillet. Let it simmer for an additional 10-15 minutes to absorb the flavors.

Preheat a large non-stick skillet or griddle over medium-high heat.
Place one tortilla on the hot skillet and sprinkle a quarter of the shredded cheese evenly over the entire tortilla.
Spread a generous portion of pulled pork over the cheese.
Add some thinly sliced red onion and jalapeño slices if you like a bit of heat.
Top with another tortilla and press it down gently with a spatula.
Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are crispy, and the cheese is melted.
Repeat the process for the remaining quesadillas.

Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges.
Garnish with fresh cilantro leaves.
Serve hot with sour cream and salsa on the side.
Enjoy your delicious pulled pork quesadillas!