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Slow Cooker Pulled Pork Fajitas
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Brief Description
Walk in the door and dinner’s almost ready, when you let your slow cooker do the work while you’re at work!
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Main Ingredient
Pork boneless loin roast
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Category: Pork
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 530 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
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Posted By: deanna
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Posted On: Nov 01, 2013
Number of Servings:
Ingredients:
- - Slow Cooker Liners
- 2 1/2 pounds - pork boneless loin roast, trimmed of fat
- 2 tablespoons - fajita seasoning (from 3-oz container)
- 1 cups - Thick ‘n Chunky salsa
- 16 ounces - frozen stir-fry bell peppers and onions, thawed
- 2 packages - (11.5 oz each) flour tortillas for burritos (16 tortillas), warmed
- 2 cups - shredded Mexican-style taco cheese
- 1 cups - sour cream
Directions:
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.
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.
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.
Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
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