Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Here is a link to my other crockpot recipes, make sure you check them out!
Active: 10 min/Total: 8 to 10 hr on low
Planning Tip: Pork mixture can be cooked 1 day ahead and refrigerated.
Reheat stovetop or in microwave.
1 cup Mexican-style fajita sauce and marinade (we used World Harbors)
1 Tbsp chopped garlic
3-lb boneless pork shoulder, well trimmed
2 medium red peppers, cut in 1/2-in.-wide strips
1 medium red onion, thinly sliced
¼ cup fresh lime juice
¼ tsp salt
½ cup chopped fresh cilantro
Serve with: soft flour tortillas, assorted Stand ’n Stuff taco shells, guacamole, shredded lettuce and salsa
1. Mix fajita sauce and garlic in 4-qt or larger slow-cooker. Add pork; turn to coat. Scatter peppers around pork. Cover and cook on low 8 to 10 hours or until pork is very tender.
2. At least 20 minutes or up to 2 hours before serving, toss onion slices with lime juice and salt in a small serving bowl. Then refrigerate, tossing occasionally, until onions are slightly wilted.
3. Remove pork to a cutting board. Shred with 2 forks into bite-size pieces. Return to slow-cooker; stir in cilantro.
4. Spoon into a serving bowl and let guests fill their own tortillas or taco shells. Serve with the pickled onion.
Per serving: 456 cal, 29 g pro, 9 g car, 1 g fiber, 33 g fat (12 g sat fat), 123 mg chol, 306 mg sod