• 3 lb Pork Loin Roast (cut into 3 or 4 large pieces)
• 2 onions chopped
• 3 gloves garlic, minced
• Salt and Pepper
• Paprika
• 1 cup Ginger Ale soda
• 1 18oz. bottle of your favorite barbque sauce

Season the roast with the salt and pepper and then paprika.

Place ½ of the onions in the bottom of the crock pot, place the roast on top and then sprinkle your garlic and the remainder of the onion on top of the roast.

Combine your ginger ale and bottle of sauce, stir to combine and then pour over the roast.

Cover the crock pot and cook on low for about 8 to 10 hours and then use 2 forks and shred the pork.

Allow the meat to cook in the juices for another 2 to 4 hours. There are a variety of different ways to use the meat, such as Barbeque Pulled Pork Sandwiches served on rolls or hamburger buns and topped with coleslaw.

I chose to use it for Quesadillas.

For the Quesadilla:

Heat up a pan on the stove, add a pat of butter place your flour tortilla on top of the melted butter, cover the tortilla with cheese then the pork mixture.  You could add chilies, tomatoes etc. Then top with another tortilla and allow to melt a little then flip and allow the other side to brown.

Remove cut into pieces and top with Salsa, Sour Cream and Guacamole