Salt, pepper and use blackening to season both side of your pork shoulder.

Heat the olive oil in a large saucepan and brown both sides of the pork shoulder for 10-15 on each side.

Place the pork shoulder in your slow cooker and turn on low.

Combine the 1 cup of BBQ sauce and the 1/2 cup of water and pour it over the pork shoulder.

Cook on low in the slow cooker for 8-10 hours.

Once the pork is cooked through, remove from the liquid, discard the fat pieces and shred. Add more BBQ of your choice.

*If you using an Instant Pot, simply brown the pork should in the Instant Pot and then pour the BBQ/water mixture over the top of the pork. Seal the lid shut and manually enter 90 minutes. Once the Instant Pot has vent, remove the pork from the liquid and follow the steps above.

Combine the corn and the black beans.

Heat the flour tortillas on a large frying pan or griddle.

Add the pulled pork to 1/2 the tortillas (see photo).

Add on black beans and corn (I always say this is optional because my husband refuses to eat frozen corn).

Place 1/2 a slice of cheese (or more) to the top.

Allow the cheese to melt for a few minutes and then carefully fold the quesadilla together.

Let it heat through and then flip.

Serve with sour cream, BBQ sauce, salsa or other toppings of your choice.