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Prep 15min
Total10hr45min
Ingredients12
Servings18
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Ingredients
2
1/2-pound pork boneless loin roast, trimmed of fat
1
medium onion, thinly sliced
2
cups barbecue sauce
3/4
cup thick & 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
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Steps
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
Cover and cook on low heat setting 8 to 10 hours.
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
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.
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You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.
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Nutrition Facts
Serving Size:1 Fajita
Calories
290
Calories from Fat
70
Saturated Fat
8g
Cholesterol
40mg
Sodium
620mg
Total Carbohydrate
37g
Dietary Fiber
2g
Protein
18g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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