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SC: Barbecued Pulled-Pork Fajitas

Source of Recipe

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SC: Barbecued Pulled-Pork Fajitas

Adapted from Bettycrocker.com – e-mail
Not yet rated.
Exchanges
Prep Time 15 min - Total Time 10 hr 45 min
Servings 18

Enjoy party-perfect hot sandwiches in a help-yourself style.

Ingredients:
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin

1 bag (1 pound) frozen stir-fry bell peppers and onions
1/4 teaspoon salt
18 Old El Paso™ flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Directions:
• 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.

1 Serving equals: Calories 290 (Calories from Fat 70); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 40 mg; Sodium 588 mg; Total Carbohydrate 37 g; Dietary Fiber 2 g; Protein 18 g ++++ Exchanges: 2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat;