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Slow-Cooker Barbecued Pulled-Pork Fajitas

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

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  • Prep Time 15 min
  • Total Time 10 hr 45 min
  • Servings 18

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT TIPS

Expert 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
40 mg
40 %;
Sodium
620 mg
620 %;
Total Carbohydrate
37 g
37 %
(Dietary Fiber
2 g
2 %
),
Protein
18 g
18 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
12%;
Calcium
8%;
Iron
14%;
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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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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