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!
Total 20 Minutes
Servings 12

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.
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