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 Old El flour tortillas (8 to 10 inches in diameter); 1 teaspoon ground cumin; 18 servings Guacamole, if desired; 1 medium onion, thinly sliced; 177 milliliters Old El Thick n Chunky salsa; 1 teaspoons salt; 18 servings Shredded cheese, if desired; 18 servings Sour cream, if desired

Slow-Cooker Barbecued Pulled-Pork Fajitas might be a good recipe to expand your main course repertoire. This recipe serves 18. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 391 calories, 21g of protein, and 10g of fat. 1 person found this recipe to be yummy and satisfying. If you have guacamole, stir-fry bell peppers and onions, chili powder, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 10 hours and 45 minutes. This recipe is typical of Mexican cuisine. com.

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

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

ground cumin 18servings

Guacamole, if desired 1medium

onion, thinly sliced 177milliliters

Old El Thick 'n Chunky salsa 1teaspoons

salt 18servings

Shredded cheese, if desired 18servings

Sour cream, if desired

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.