Slow Cooker Barbecued Pulled-Pork Fajitas

Slow Cooker Barbecued Pulled-Pork Fajitas

Enjoy party-perfect hot sandwiches in a help-yourself style.
Prep Time: 15 min
Total Time: 10 hours 45 min
Makes: 18 fajitas




62 Ratings
19 Reviews




1pork boneless loin roast, (2 1/2 pounds), trimmed on fat1medium onion, thinly sliced
2cups barbecue sauce
3/4cup Old El Paso® Thick 'n Chunky salsa
1tablespoon chili powder
1teaspoon ground cumin
1bag (1 pound) frozen stir-fry bell peppers and onions
1/2teaspoon salt
18flour 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.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Do-Ahead Tip Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.Substitution You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast.Variation Use the shredded pork for taco, enchilada and burrito fillings.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 620 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g); Protein 18 g Percent 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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