Source: Family recipe (Rdsouc → Mic3Dav, 1/8/2004) Servings: 18 fajitas

Ingredients

• 2½ lbs boneless pork loin roast, trimmed of fat
• 1 medium onion, thinly sliced
• 2 cups barbecue sauce (Mamma G preference: Sweet Baby Ray’s)
• ¾ cup Thick ‘n Chunky salsa (or chili sauce)
• 1 T. chili powder
• 1 t. ground cumin
• 1 fresh green bell pepper, sliced (fresh preferred; 1 lb frozen stir-fry bell peppers and onions is ok)
• 1 fresh red bell pepper, sliced
• ½ t. salt
• 18 flour tortillas (8 to 10 in. diameter)

Toppings (not an option 😊)

• Shredded cheese
• Guacamole
• Sour cream

Directions

1. Place pork in slow cooker. Place onion (and fresh peppers if using) on top. Mix barbecue sauce, salsa, chili powder, and cumin; pour over pork and onion.
2. Cover and cook on low for 8–10 hours.
3. Remove pork from cooker; place on cutting board. Shred with 2 forks. Return pork to cooker and mix well. Stir in bell peppers (if using frozen, add now) and salt. Increase heat to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using a slotted spoon, fill each tortilla with ½ cup pork mixture. Fold one end up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
5. Serve with shredded cheese, guacamole, and sour cream.