Pulled Pork Fajitas
Even though this pork never comes within spitting distance of a glowing ember, the flavour is that of your classic Carolinian barbecued pork sandwich. We like to add a little broccoli slaw to serve on top for crunch.
- 1 boneless pork shoulder butt roast, about 3 lbs, trimmed of excess fat.
- 1 onion, chopped
- 1 cup ketchup
- 3/4 cup salsa, mild or hot
- 3/4 cup cola (not diet)
- 1/4 cup packed brown sugar
- 2 tbsp rice vinegar
- 4 cloves garlic, chopped
- 1 tsp smoked paprika, hot or mild
- 1 tsp hot pepper flakes
- 8 to 12 flour tortilla, 10-inch size
- Place pork in a slow cooker and sprinkle onion over top.
- In a large bowl, combine ketchup, salsa, cola, brown sugar, vinegar, garlic, smoked paprika and hot pepper flakes, if using. Pour over pork in slow cooker.
- Cover and cook on LOW for 10 -12 hours or on HIGH for 5 to 6 hours, until pork is very tender.
- Transfer pork to a large bowl and using two forks, pull meat into shreds. Skim fat from sauce. Return to sauce to keep warm.
- Wrap tortillas in foil and warm in a preheated 350F oven for 10 minutes. When ready to serve, spoon fillings onto warm tortillas and roll up.
Cooks Note: Leftover pulled pork can be stored in the refrigerator for up to 4 days or frozen for up to 4 months and used in tacos, enchiladas and burritos.
Only the finest ingredients will do.
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