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


  1. Place pork in a slow cooker and sprinkle onion over top.
  2. 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.
  3. Cover and cook on LOW for 10 -12 hours or on HIGH for 5 to 6 hours, until pork is very tender.
  4. Transfer pork to a large bowl and using two forks, pull meat into shreds.  Skim fat from sauce.  Return to sauce to keep warm.
  5. 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.


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