Rub olive oil on all sides of pork tenderloin
In a small bowl mix smoked paprika, hickory smoke powder, cumin, salt, pepper. Add spices evenly over pork tenderloin.
Heat frypan to medium high heat. Add pork loin and sear pork to brown about 2 minutes on each side.
Add pork to slow cooker, cover and set on low. Allow to cook 5-6 hours until pork shreds easily.
To assemble quesadillas. Unplug slow cooker and shred pork with two forks and let it remain in slow cooker to keep warm.
In a saucepan over medium high heat add oil, red peppers and onions. Cook 3-4 minutes until onions begin to caramelize.
Add 1 tsp olive oil to large frypan and add two flour tortillas. Top each with 1/4 of the shredded cheese, 1/2 portion of the pork, 1/2 portion of the peppers and onions and the remaining 1/4 shredded cheese. Top each with another tortilla. Cook over medium heat for 2 minutes until browned. Turn and cook 2 more minutes.
Cut each quesadilla into fourths and sprinkle with cilantro. Serving suggestion: Sliced limes, avocados and pico de gallo.