Slow-Cooker Barbecued Pulled-Pork Fajitas

Name: Slow-Cooker Barbecued Pulled-Pork Fajitas
Prep time: 10 h 45 min
Cook time: 10 h 45 min
Total time: 10 h 45 min
Yield: 18
Cuisine: Mexican
Ingredients: 473 milliliters barbecue sauce; 454 grams bag frozen stir-fry bell peppers and onions; 1 kilograms pork boneless loin roast, , trimmed on fat; 1 Tbsp chili powder; 18 10-inchs flour tortillas (8 to 10 inches in diameter); 1 teaspoon ground cumin; 1 medium onion, thinly sliced; 177 milliliters Old El Paso® Thick n Chunky salsa; 1 teaspoons salt

The recipe Slow-Cooker Barbecued Pulled-Pork Fajitas could satisfy your Mexican craving in about 10 hours and 45 minutes. For $1.33 per serving, you get a main course that serves 18. Watching your figure? This dairy free recipe has 364 calories, 21g of protein, and 8g of fat per serving. A mixture of barbecue sauce, ground cumin, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Place pork in 3- to 4-quart slow cooker.

Ingredients you will need

Pork

Equipment you will use

Slow Cooker

Place onion on top.

Ingredients you will need

Onion

Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.

Ingredients you will need

Barbecue Sauce

Chili Powder

Cumin

Onion

Salsa

Pork

Equipment you will use

Bowl

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.

Ingredients you will need

Vegetable

Pork

Salt

Equipment you will use

Cutting Board

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.

Ingredients you will need

Tortilla

Pork

Equipment you will use

Slotted Spoon

Serve with cheese, guacamole and sour cream.

Ingredients you will need

Sour Cream

Guacamole

Cheese

Equipment

Ingredients

Servings:

473milliliters

barbecue sauce 454grams

bag frozen stir-fry bell peppers and onions 1kilograms

pork boneless loin roast, , trimmed on fat 1Tbsp

chili powder 1810-inchs

flour tortillas (8 to 10 inches in diameter)1teaspoon

ground cumin 1medium

onion, thinly sliced 177milliliters

Old El Paso® Thick 'n Chunky salsa 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.