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Slow-Cooker Barbecued Pulled-Pork Fajitas

(10)

6 reviews

15 min prep time
10 hr 45 min total time
12 ingredients
18 servings

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Kick up traditional pulled barbecued pork and give it a Mexican twist with salsa, chili powder and cumin.

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

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.

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 INFORMATION PER SERVING

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.

Comments + Recipe Twists

Pillsbury

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