Put the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet in slow cooker and cook on low 8 hours or high 4 hours, until easily shredded. Remove and use 2 forks to shred. Set aside. (You probably won't use all the meat for this recipe. A salad the next day with the leftovers would be delicious!)

Once the meat is cooked, heat the olive oil over medium heat. Add the onion and cook , stirring frequently, until softened and almost translucent. Add mushrooms and sliced green onions; cook until mushrooms, green onions and cabbage. Cook, stirring, until the mushrooms are softened. 

While the veggies are cooking, whisk together soy sauce, hoisin, rice wine vinegar, sesame oil, honey, garlic, ginger, sriracha, and salt and pepper in a small bowl. Pour this over the vegetable and stir; cook until the veggies have absorbed the liquid. You don't want any liquid in your quesadillas. 

To assemble your quesadillas, lay a flour tortilla flat and cover one half with the vegetable mixture. Top with desired amount of pork, more green onions (if desired) and ½ cup of cheese. 

Fold the tortilla over and cook in a skillet on medium heat until golden brown and crisp. Serve immediately.