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.

Brown Sugar Glaze For Ham

BROWN SUGAR GLAZE FOR HAM

Georgia

 

1 c. brown sugar

2 T. flour

½ tsp dried mustard

1/8 tsp. cinnamon        

3 T. water

3 T. vinegar

 

The directions say to put this on an hour before the ham is done, but I like to put it on from the beginning, makes it seep into the meat more. Yum! And don’t feel silly if you want to drink the sauce, it’s that good.

Steak Kabobs

STEAK KABOBS

Georgia

Marinade:
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons vinegar
1/2 teaspoon garlic powder
1/4 tsp salt
1/4 tsp parsley
1/4 tsp onion powder
1/2 teaspoon garlic pepper seasoning
1/2 c Sprite

2 pounds beef sirloin steak, cut into 1 inch cubes

Vegetable Ideas:
Mushroom caps
Cherry Tomatoes
Red or Green Bell Peppers
Fresh Pineapple
Onion
Zucchini

1. Put marinade and beef in a resealable plastic bag. Allow it to marinade overnight.
2. Remove steak from bag and discard marinade.
3. Thread steak and vegetables onto skewer. Alternate ingredients to your liking. Be sure not to cram them all together. Leave a little bit of space in between them to allow for even cooking.
4. Grill over high heat until cooked to your desired preference.

 

You could also just use this recipe as a steak marinade. It makes it taste more like jerky, it’s pretty yummy!