Heat oven to 325°F. Season pork on all sides with 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried oregano and cumin. In large skillet over medium-high heat, add 2 tablespoons oil. Place meat in pan. Cook 3 minutes per side or until golden brown. Remove meat from skillet and set aside.
Increase heat to medium. Add onions, garlic, ¼ teaspoon salt, pinch of pepper and ½ teaspoon oregano. Sauté 5 minutes, scraping bottom of pan combining pan juices with onions. Return meat to pan with all juices. Add HERDEZ® Tomatillo Verde Mexican Cooking Sauce, broth, fig jam, bay leaf, ½ teaspoon salt, pinch of pepper. Cover. Bake 2½ hours or until meat is tender and falling off bone. Remove meat from pan, place on cutting board and allow to cool about 20 minutes. Shred meat using two forks. Return meat to pan. Simmer over medium-low heat 5 minutes. Add salt to taste.
Shred cheese using box grater. To assemble quesadillas, place ¼ cup cheese, ¼ cup shredded pork with juices, ¼ cup spinach, 3 to 4 slices figs on half side of tortilla and fold close. Continue to do this until all quesadillas are assembled. Heat 1 tablespoon oil in large skillet. Place two quesadillas in skillet and cook 3 to 4 minutes per side or until golden in color and cheese is melted. Place cooked quesadillas in 200°F. oven to keep warm until all quesadillas are cooked.
To serve, cut quesadilla in half and then in half again creating small triangles. Top each triangle with drizzle of HERDEZ® Salsa Verde. Place extra salsa in bowl on side for dipping and enjoy immediately!