1
bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2
packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), warmed
2
cups shredded Mexican-style taco cheese (8 oz)
1
cup sour cream, if desired
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Steps
1
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2
Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; 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. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
4
Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
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Serve pork fajitas directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.
Leftover slow-cooker pulled pork can be stored for two days in the refrigerator or up to two months in the freezer.
Look for fajita seasoning in the spice section of the grocery store.
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