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Slow-Cooker Barbecued Pulled-Pork Fajitas

  • Prep 15 min
  • Total 10 hr 45 min
  • Ingredients 12
  • Servings 18
  • Pinterest
    410
  • Save
    3K
  • Print
    894
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Kick up traditional pulled barbecued pork and give it a Mexican twist with salsa, chili powder and cumin. MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Fajita
Calories
290
Calories from Fat
70
% Daily Value
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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