Pulled Chicken Tortilla Bowls

Pulled Pork Fajitas

Walk in the door and dinner's almost ready, when you let your slow cooker do the work while you're at work!
  • 20 Minutes Total
  • 12 Servings

Ingredient List

  • 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
  • 2 tbsp (25 mL) Old El Paso Smart Fiestaᵀᴹ Reduced Sodium Fajita Seasoning (from 35 g pouch)
  • 1 cup (250 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
  • 1 red pepper thinly sliced
  • 1 green pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 onion thinly sliced
  • 2 pkgs (8 large each) Old El Pasoᵀᴹ Smart Fiestaᵀᴹ made with Whole Grain Tortillas, warmed
  • 2 cups (500 mL) shredded reduced fat Mexican cheese blend
  • 1 cup (250 mL) low fat sour cream, if desired

Preparation

  1. 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.
  2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
  3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

Expert Tips

  • Leftover shredded pork can be stored two days in the refrigerator or up to two months in the freezer.
  • Look for fajita seasoning in the spice section of the grocery store.