For the quesadillas:

Preheat the oven to 400°F. Oil two baking sheets. Lay 8 tortillas down between the two of them. Sprinkle 2 cups of the cheese to cover each tortilla. Top each with a small handful of red cabbage, and about 1/3 cup of pulled pork.

Place in the oven and back for about 10 minutes, until the cheese is melted.

Brush the other corn tortillas with oil.

Turn the oven to broil. Top each quesadilla with a generous spoonful of avocado and sprinkle the remaining cheese across them all. Top with the last tortilla, oil side up. Broil for 2-3 minutes, just until the cheese on the top is melted.

Press down on each quesadilla to seal. Lift each onto a cutting board, slice into halves or quarters, and serve immediately.

For Arizona Pulled Pork: 

Combine the sugar, spices, vinegar, juices, and salt in the removable pot of a slow cooker (or in a bowl). Place the pork in the slow cooker and toss to combine, rubbing the marinade into the meat. Refrigerate overnight or for at least 4 hours.

Drain off about 2/3 of the marinade and add the beer. Place the pot in the slow cooker and cook on low for about 12 hours or high for 4-5. The meat should be incredibly tender and should break apart when you barely touch it.

Shred it with two forks, disposing of any large chunks of meat. If it seems dry, add a few tablespoons of the cooking liquid.

You can make the pork up to 3 days in advance. Just reheat it in the microwave before assembling.