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 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

• 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.