Heat a large skillet or griddle with butter over medium heat.
In a large saucepan add the brown sugar and balsamic vinegar and cook for 5 minutes until the mixture is thicker and sticky.
Then add in the pulled pork and canned chiles if using. Combine until the meat is reheated through; set aside.
Lay the soft tortillas flat on the griddle and load with pulled pork mixture and cheese on one half of the tortilla. Using a large spatula fold the other half of the tortilla with no toppings over the half of the tortilla with pork and cheese. Cook 2-3 minutes and flip the tortillas to the other side. Cook until the tortilla is bronze colored, crispy, and the cheese has melted.
Remove from the griddle, cut in half with a pizza cutter, top with fresh chopped green onions and serve immediately with BBQ sauce.