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! ...MORE + LESS -

1 pork boneless loin roast (2 1/2 lb), trimmed of fat

2 tbsp (25 mL) Old El Paso* Smart Fiesta* Reduced Sodium Fajita Seasoning (from 35 g pouch)

1 cup (250 mL) Old El Paso* 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 Paso* Smart Fiesta* 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

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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.

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