Slow-Cooker Barbecued Pulled-Pork Fajitas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Kick up traditional pulled barbecued pork and give it a Mexican twist with salsa, chili powder and cumin.
Ingredients
- 2 1/2-pound pork boneless loin roast, trimmed of 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
Instructions
- Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; 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.
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