1. Cut the pork roast into several large pieces. Place in a slow cooker. Add the taco seasoning, and rub into the meat. Add 3/4 cup of barbecue sauce and the water. Cook on low for 3 to 4 hours, or until the meat is tender and easy to shred.
2. Transfer meat to a baking sheet. Use two forks to shred the meat. Add the remaining barbecue sauce. Use tongs to toss the meat with the sauce. Place meat in the oven, and turn the broiler to high. Broil for 5 to 10 minutes until sauce caramelizes and edges of the meat are charred.
3. Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Add the onions and bell peppers. Sauté for 4 to 5 minutes, or until they are soft and edges are charred. Remove from skillet. Set aside. Wipe out the skillet. Add the remaining oil. Add a tortilla to skillet. Add about 2 tablespoons of cheese to half of the tortilla. Top with 1/4 cup of pork, some sautéed vegetables, jalapeño slices and another 2 tablespoons of cheese. Fold over the other half of the tortilla. Cook for about 3 minutes or until the tortilla is golden. Flip over, and brown the other side. Remove from skillet. Repeat with remaining tortillas, cheese, pork, sautéed vegetables and jalapeños. Keep warm in a 170° F to 200° F oven until ready to serve.
4. Combine all sauce ingredients in a blender. When ready to serve, cut each quesadilla into two wedges. Serve with pico de gallo and barbecue sauce on the side.

Per Serving (2 quesadilla wedges and 2 Tbs sauce): Calories: 710, Fat: 36 g (11 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,400 mg, Carbohydrates: 44 g, Fiber: 2 g, Protein: 48 g.