Slow Cooker Barbecue Pulled-Pork Fajitas Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
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 PasoŽ 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
|
|
Directions: |
Directions: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.
Cover and cook on low heat setting 8 to 10 hours.
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.
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. |
|
Number Of
Servings: |
Number Of
Servings:18 |
Personal
Notes: |
Personal
Notes: 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.
|
|
This recipe for Slow Cooker Barbecue Pulled-Pork Fajitas is from