Slow-Cooker Barbecue Pulled Pork Fajita

SLOW-COOKER BARBECUE PULLED PORK FAJITA

Amber

1 pork boneless loin roast (2 ½ pounds), trimmed on fat

1 medium onion, thinly sliced

2 cups barbecue sauce

¾ cup Old El Paso Thick n’ Chunky salsa (or whatever salsa you have around)

1 Tbsp. chili powder

1 tsp. ground cumin

1 bag (1 pound) frozen stir-fry bell peppers and onions

½ tsp. salt

18 flour tortillas (8-10 inches in diameter)

Shredded cheese, if desired

Guacamole, if desired

Sour cream, if desired

Directions:

1.      Place pork in 3-4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pout over pork and onion.

2.      Cover and cook on Low heat setting 8-10 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 ½ cup pork mixture. Serve with cheese, guacamole and sour cream.