Since I knew we were going to be gone most of the afternoon, I thought a crock-pot meal would be the best and easiest way to get dinner on the table tonight. I found this recipe through bettycrocker.com and only changed it up, because I couldn’t find frozen stir-fry bell peppers at the grocery store. I substituted fresh bell peppers instead. Oh – and I just realized I forgot to add the salt.
It was very good (although a bit drippy) and with just the two of us (Maria ate separately and went to bed before we ate) made plenty for leftovers later this week and some in the freezer for future. And I will definitely make this again. I like that it can cook for 10 hours, so it’ll work for days I’m working!
Slow Cooker Barbecued Pulled-Pork Fajitas
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1teaspoon ground cumin
2-3 sliced bell peppers (or 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
- 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.
- 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.