Slow-Cooker Pulled Pork Fajitas

  • Prep 20 min
  • Total 8 hr 50 min
  • Ingredients 7
  • Servings 16

Ingredients

1
pork boneless loin roast (2 1/2 lb), trimmed of fat
2
tablespoons fajita seasoning (from 3-oz container)
1
cup Old El Paso™ Thick ‘n Chunky salsa
1
bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2
packages (11.5 oz each) Old El Paso™ flour tortillas for burritos (16 tortillas), warmed
2
cups shredded Mexican-style taco cheese (8 oz)
1
cup sour cream, if desired

Steps

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  • 1
    Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
  • 2
    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. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
  • 3
    Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

Notes









Tips

Expert Tips

  • Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
  • Look for fajita seasoning in the spice section of the grocery store.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
6g
30%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
730mg
30%
Potassium
260mg
7%
Total Carbohydrate
24g
8%
Dietary Fiber
0g
0%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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