Barbecued Pulled-Pork Fajitas in a Slow Cooker

Use the slow cooker to make Barbecued Pulled-Pork Fajitas -- Could also use the shredded pork for tacos, enchiladas and burrito fillings.

Ingredients:
2½-pound pork boneless loin roast, trimmed of fat
1 medium onion, thinly sliced
2 cups barbecue sauce
¾ cup thick and chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
½ teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Directions:
1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
2. Cover and cook on low heat setting 8 to 10 hours.
3. 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 and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with ½ cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

(Makes 18 fajitas.)

Substitution: You can use a 2½-pound beef boneless chuck roast instead of the pork roast.

Variation: Use the shredded pork for tacos, enchiladas and burrito fillings.

Do-Ahead: Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months.

Nutrients Per Fajita: Calories 290 (Calories from Fat 70), Fat 8g (Saturated Fat 2g), Cholesterol 40mg, Sodium 620mg, Carbohydrates 37g (Dietary Fiber 2g), Protein 18g.
% Daily Value: Vitamin A 6%, Vitamin C 12%, Calcium 8%, Iron 14%.
Exchanges: 2 Starch, 1 Vegetable, 1½ Lean Meat, ½ Fat
Carbohydrate Choices: 2½