Slow-Cooker Pulled Pork Fajitas

By LynnWelch

Ingredients

• 1 1 1/2 pork boneless loin roast (2 1/2 lb), trimmed of fat
• 2 2 3-oz tablespoons fajita seasoning (from 3-oz container)
• 1 1 1 cup Old El Paso™ Thick ‘n Chunky salsa
• 1 1 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
• 2 2 2 packages (11.5 oz each) Old El Paso™ flour tortillas for burritos (16 tortillas), warmed
• 2 2 2 cups shredded Mexican-style taco cheese (8 oz)
• 1 1 1 cup sour cream, if desired

Preparation

Step 1

bag (1 lb) frozen stir-fry bell peppers and onions, thawed

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.