Slow-Cooker Barbecued Pulled-Pork Fajitas

(10)
  6 reviews
  • 15|min prep time
  • 10|hr|45|min total time
  • 12 ingredients
  • 18 servings

2
1/2-pound pork boneless loin roast, trimmed of fat
1
medium onion, thinly sliced
2
cups barbecue sauce
3/4
cup Old El Paso™ Thick 'n Chunky salsa
1
tablespoon chili powder
1
teaspoon ground cumin
1
bag (1 pound) frozen stir-fry bell peppers and onions
1/2
teaspoon salt
18
flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Directions

  1. 1 Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
  2. 2 Cover and cook on low heat setting 8 to 10 hours.
  3. 3 Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
  4. 4 Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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