| This recipe is liked by 0 person(s). |
Slow Cooker Barbecued Pulled-Pork Fajitas
Nb persons: 0
Yield:
Preparation time: 15 Min
Total time:
Source:
| Kick up traditional pulled barbecued pork and give it a Mexican twist with salsa, chili powder and cumin. Total Time: 10 Hr 45 Min Makes: | |
| 18 | fajitas |
| User Rating (10) Submit your own recipe Recipe Tips (0) Reviews (6) RECIPE TOOLBOX 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 | |
DIRECTIONS
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.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving (1 Fajita)Calories 290(Calories from Fat 70),(Saturated Fat 8g,Cholesterol 40mg;Sodium 620mg;Total Carbohydrate 37g(Dietary Fiber 2g,Protein 18g;Percent Daily Value*:Iron 14.00%;Exchanges:2 Starch;1 Vegetable;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe