Slow Cooker Barbecued Pulled-Pork Fajitas
Recipe from Old El Paso

Enjoy party-perfect hot sandwiches in a help-yourself style.


Slow Cooker Barbecued Pulled-Pork Fajitas

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Ingredients
  • 1 
    pork boneless loin roast, (2 1/2 pounds), trimmed on fat
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  • 1  medium
    onion, thinly sliced
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  • 2  cups
    barbecue sauce
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  • 3/4  cup
    Old El PasoŽ Thick 'n Chunky salsa
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  • 1  tablespoon
    chili powder
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  • 1  teaspoon
    ground cumin
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  • 1  bag
    (1 pound) frozen stir-fry bell peppers and onions
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  • 1/2  teaspoon
    salt
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  • 18 
    flour tortillas (8 to 10 inches in diameter)
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  •  
    Shredded cheese, if desired
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  •  
    Guacamole, if desired
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  •  
    Sour cream, if desired
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Directions
1.
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder, and cumin in small bowl; 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.

Tips:
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.
You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.
Use the shredded pork for taco, enchilada and burrito fillings.
Nutrition information
1 Serving: Calories 290 (Calories from Fat 70 ), Total Fat 8 g (Saturated Fat 2 g, Cholesterol 40 mg; Sodium 620 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g, Protein 18 g; Percent Daily Value: Vitamin A 6.00%; Vitamin C 12.00%; Calcium 8.00%; Iron 14.00%; Exchanges: 2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Percent Daily Values are based on a 2,000 calorie diet
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