Ingredients
Prep
- 2 lb Pork Roast
- salt and pepper to taste
- 2 t paprika
- 2 t garlic powder
- 1/2 C frozen onion
- 2 celery rib
On Cooking Day
- 1/4 C apple cider vinegar
- 1/2 C water
- 1/2 buffalo wing sauce
- 3/4 C mozzarella cheese
- 6 low carb tortillas
- 2 avocados sliced
Instructions
To Assemble
- Cut pork roast into 4-5 chunks. Add to large zipper bag with the next 4 ingredients. Zip to seal and squish around to mix.
- Dice celery and add to separate zipper bag. Zip to seal.
To Cook
- Add pork bag contents, water, and vinegar to Instant Pot. Pressure cook on high pressure for 60 minutes. Allow pressure to release naturally.
- Remove pork and shred. Reserve 1/4 cup of liquid from the pot and discard the rest.
- Add pork and reserved liquid back to the pot. Add buffalo sauce and celery and stir to mix.
- Preheat the oven to 350 degrees.
- Assemble quesadillas by spooning pork mixture and cheese over one tortilla and top each with another tortilla.
- Bake for 10 minutes, or until tortillas are golden. Serve with sliced avocado.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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