This week's Slow Cooker recipe is actually from the Pillsbury website, and I haven't made these before, but boy do they look good and it looks really easy. Perfect for a summer's day or even in the fall during those busy school weeks.
I am definitely making these for my family and will let you know how they turn out. Again, if you have fast & easy recipes you'd like to share with other teachers, please email me at utahteachersmarket@gmail.com or leave it as a comment below. Thanks!
Slow Cooker Barbecued Pulled-Pork Fajitas
2 1/2 pound pork boneless loin roast, trimmed of fat (or a 2 1/2 pound beef boneless chuck roast)
1 med. onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso Thick 'n' Chunky Salsa
1 tablespoon chili powder
1 tablespoon 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, guacamole and sour cream if desired
Step 1
Place pork (or beef roast) in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
Step 2
Cover and cook on low heat setting 8 to 10 hours.
Step 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.
Step 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.
Find this tasty recipe at the Pillsbury website here. Also fajita photo is from the Pillsbury website.
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