Preheat oven to 350 degrees F

Place the pork in a roasting pan, set aside

In a small bowl, mix together the brown sugar, pepper,
salt, cumin and ground coriander and rub this mix all over the pork, massaging
it into the meat and into all the nooks and crannies

now rub the garlic and the minced chipotle chili all over the
pork as well

sprinkle the chopped onion over the top and follow that by drizzling 1 cup of enchilada
sauce on top

cover with foil and bake in the oven for 3 ½ hours or
until the pork falls apart when testing it with a fork

take out of oven and drain the liquid

"pull" or "shred" the pork using two forks until you have small shreds
and mix in the remaining 1 cup of enchilada sauce,  adobo sauce and chopped cilantro and mix well, taste it, add more salt & pepper if you wish and if you want it more spicy,
add some more minced chipotle chili

Assembling the quesadillas working with 6 at a time; place
6 tortillas on a microwave safe plate and lay a paper towel dampened with water
over the top and microwave for 1 minute, this makes them pliable so they are
easy to work with

add two heaping tablespoons of pork to one half of each
tortilla, followed by 1 tablespoon of shredded cheese, fold the tortilla in
half and press firmly so it stays together and place in a dish,  repeat this process until all 24 tortillas
have been done.

Heat a tablespoon of vegetable oil or using cooking spray
in a nonstick skillet, cast iron skillet or grill pan over medium high heat

Place a few quesadillas in the pan for a couple of
minutes and turn over and cook again for a couple of minutes or until both
sides are a golden brown, repeat until all the quesadillas are done

Serve on a platter with salsa and/or guacamole on the
side Serves 12 as an appetizer