BBQ Pulled Pork Quesadillas | Crispy from the Grill

Pat the pork neck dry and cut into thin strips or bite-sized pieces. Peel the garlic cloves and finely chop them. Thoroughly marinate the meat in a bowl with the smoked paprika powder, chopped garlic, 5 g table salt, 3 g ground black pepper, and 15 ml sunflower oil.

Heat a griddle or cast-iron grill pan on the grill over direct medium-high heat (approx. 200 °C). Sear the marinated meat vigorously for 6–8 minutes until cooked through and nicely browned. Remove from the grate, shred juicily using two forks, and mix with 100 ml barbecue sauce.

Wash and trim the spring onions and slice into thin rings. Coarsely grate the Cheddar cheese.