Slow Cooker Pulled Pork Fajitas
1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh ones)
2 packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. (ya, that's the step I left out) 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 stir-fry 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.
Serve with tortilla chips, and guacamole. Leftover meat can be frozen.
I also spent a great deal of time in the morning working on a Valentine's Day treat for the kids. It was fun trying to figure it out since I had never made stuff like this before. It was a 3 step process. Make cupcakes... Lily and I managed to do that Wednesday night when all the boys were at scouts. Make butter cream filling... not so hard once I figured out a recipe for it. I even dyed it pink for V-day. Make the frosting... I've been using this homemade chocolate frosting recipe for a couple years and we all love it. I spiced it up a bit for today by adding a touch of almond extract. Yum! I even piped it on the cupcakes instead of just spreading it like I normally do. It was way fun, but boy was the kitchen a mess afterwards. At least the kids and Damon enjoyed it.
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