Slow-Cooker Barbecued Pulled-Pork Fajitas

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

1/2-pound pork boneless loin roast, trimmed of fat

medium onion, thinly sliced

cups barbecue sauce

3/4

cup Old El Paso™ Thick 'n Chunky salsa

tablespoon chili powder

teaspoon ground cumin

bag (1 pound) frozen stir-fry bell peppers and onions

1/2

teaspoon salt

flour tortillas (8 to 10 inches in diameter)

Shredded cheese, if desired

Guacamole, if desired

Sour cream, if desired

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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.

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.