Sunday, March 3, 2013

Slow Cooker Pulled Pork Fajitas

8 WW Points per serving
Serves 16
Serving is approximately 1/2 cup

Reynolds Slow Cooker Liner
1 pork boneless loin roast (trimmed of fat) 2 1/2 lb.
2 tablespoons fajita seasoning
1 jar of Newman's Pineapple Salsa
1 bag frozen stir-fry bell peppers and onions, thawed
El Paso flour tortillas
2 cups shredded Mexican-style taco cheese (I used reduced-fat)
1 cup sour cream

Place Reynolds Slow Cooker Liner inside a slow cooker bowl.  Make sure the liner fits snugly against the bottom and  sides of bowl.

Place pork in slow cooker (5 quart).  Sprinkle with fajita seasoning.  Top with salsa.  Cover and cook on low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board.  Shred pork using two forks. (I did it inside the cooker).  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.

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