STEP 1: Prepare the pulled pork Preheat the oven to 140°C. Using a sharp knife, cut 2cm-deep incisions through the top layer of fat into the meat. Mix the herbs, spices and salt together and rub the pork shoulder all over, including into the slits. Place the meat on top of the onions in a roasting pan; it must fit quite snugly. Add the whole chilli and pour the orange juice and ginger beer into the roasting pan. Cover tightly with foil or a lid and roast until the meat is cooked and tender enough to shred – check after 4 hours.
STEP 2: Allow to cool until manageable, then shred the pork. Discard the bone and chilli. Drizzle a little of the pan juices over the meat. Measure out 3 cups of the pulled pork (save or freeze the rest for later), mix with the BBQ sauce and hot sauce and spread in a single layer on a baking tray. Roast under a preheated grill until crispy and sticky.
STEP 3: Assemble the quesadilla Increase the oven temperature to 200°C. Grease a baking tray with a little olive oil. Arrange 5 of the tortillas around the edge of the baking tray so that they hang over the sides and place another half tortilla in the middle to cover any gaps.
STEP 4: Sprinkle over half of the cheese and all of the beans.
STEP 5: Spread the cheese and beans in an even layer and sprinkle the crispy pork you prepared in step 2 on top.
STEP 6: Sprinkle the rest of the cheese over.
STEP 7: Place the other tortilla half in the centre of the filling and fold the overhanging edges inward to form a rectangular quesadilla pie.
STEP 8: Spread a little more olive oil over (this helps with browning).
STEP 9: Bake the quesadilla pie for about 15–20 minutes or until the top is crispy and golden-brown and the cheese has melted; if you think it needs a little extra browning, use the grill judiciously. Remove from the oven, cut into portions and serve hot.
TIP: Extra toppings such as ripe avocado, chilli, fresh coriander and sour cream are delicious.
