Slow Cooker Barbecued Pulled-Pork (Or Beef) Fajitas

The aroma of slow-cooked barbecue always takes me back to summer nights at my family’s cabin. We’d spend the day swimming in the lake, and as the sun began to set, my grandpa would fire up his smoker. The scent of hickory and sweet barbecue sauce would waft through the air, building anticipation for the feast to come. While this recipe uses a slow cooker instead of a smoker, it captures that same nostalgic, comforting feeling with every tender, flavorful bite, all wrapped up in a warm tortilla.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time (Low): 8-10 hours
• Cook Time (High): 30 minutes
• Total Time: 8 hours 45 minutes to 10 hours 45 minutes
• Servings: 18 fajitas
• Dietary Type: Adaptable (See Variations)

Ingredients

• 1 (2 1/2 lb) boneless pork loin or 2 1/2 lbs beef roast, fat trimmed
• 1 medium onion, thinly sliced
• 2 cups barbecue sauce
• 3/4 cup salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) bag frozen peppers and onions (stir fry style)
• 1/2 teaspoon salt
• 18 (8-10 inch) flour tortillas
• shredded cheese (optional)
• guacamole (optional)
• sour cream (optional)

Equipment Needed

• 3- to 4-quart slow cooker
• Cutting board
• 2 forks
• Slotted spoon

Instructions

1. Place the pork loin or beef roast in the slow cooker.
2. Spread the thinly sliced onion evenly over the top of the pork or beef.
3. In a small bowl, thoroughly mix the barbecue sauce, salsa, chili powder, and cumin.
4. Pour the barbecue sauce mixture over the pork (or beef) and onion in the slow cooker. Make sure the meat is well coated.
5. Cover the slow cooker and cook on Low heat setting for 8 to 10 hours. The exact time will depend on your slow cooker and the size of the roast.
6. After the cooking time is complete, carefully remove the pork (or beef) from the slow cooker and place it on a cutting board.
7. Using two forks, shred the pork (or beef) into small, manageable pieces.
8. Return the shredded pork (or beef) to the slow cooker and mix well with the sauce.
9. Stir in the bag of frozen peppers and onions and the salt.
10. Increase the heat setting of the slow cooker to High.
11. Cover and cook for 30 minutes, or until the mixture is heated through and the peppers and onions are tender.
12. Using a slotted spoon to drain excess liquid, remove the pork (or beef) mixture from the slow cooker.
13. To assemble the fajitas, fill each tortilla with approximately 1/2 cup of the pork (or beef) mixture.
14. Fold one end of the tortilla up about 1 inch over the filling.
15. Fold the right and left sides over the folded end, overlapping them to seal.
16. Fold the remaining end of the tortilla down to complete the fajita.
17. Serve the fajitas immediately with optional toppings such as shredded cheese, guacamole, and sour cream.

Expert Tips & Tricks

• For a richer flavor, sear the pork or beef roast on all sides in a hot pan before placing it in the slow cooker. This adds a lovely caramelized crust.
• If you find the sauce is too thin after slow cooking, remove the lid for the last 30 minutes on high heat to allow it to reduce slightly. Alternatively, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.
• Don’t be afraid to experiment with different barbecue sauce flavors. A smoky chipotle barbecue sauce will add a kick, while a honey barbecue sauce will provide extra sweetness.
• If you don’t have frozen peppers and onions on hand, you can use fresh ones. Simply slice them thinly and add them to the slow cooker about an hour before the end of the cooking time, so they don’t become too mushy.
• For easier shredding, let the pork or beef rest for about 10-15 minutes after removing it from the slow cooker before shredding with the forks.

Serving & Storage Suggestions

Serve these fajitas immediately while the tortillas are warm and pliable. Offer a variety of toppings like shredded lettuce, diced tomatoes, pickled jalapeños, and hot sauce to customize each fajita.

Leftover pork (or beef) mixture can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the mixture in freezer-safe bags or containers for up to 2-3 months.

To reheat, thaw the mixture in the refrigerator overnight. Reheat in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, until warmed. For frozen portions, you may want to add a splash of water or broth to keep the meat moist while reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	327.5 kcal	N/A
Calories from Fat	115 g	35%
Total Fat	12.9 g	19%
Saturated Fat	3.9 g	19%
Cholesterol	39.7 mg	13%
Sodium	748 mg	31%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	2.5 g	9%
Sugars	2.8 g	N/A
Protein	17.9 g	35%

Variations & Substitutions

• Gluten-Free: Use corn tortillas instead of flour tortillas for a gluten-free option. Ensure all other ingredients, especially the barbecue sauce, are also gluten-free.
• Spicy: Add a pinch of cayenne pepper to the barbecue sauce mixture for an extra kick. You can also use a spicier salsa.
• Vegetarian: While the main recipe is not vegetarian, you could adapt it by using jackfruit simmered in the barbecue sauce mixture as a plant-based substitute. Be sure to adjust the cooking time accordingly as jackfruit will cook much faster than pork or beef.
• Different Protein: Try using chicken thighs instead of pork or beef. Reduce the cooking time in the slow cooker to 6-8 hours on low or 2-3 hours on high.
• Sweetness: A tablespoon of brown sugar or honey added to the barbecue sauce mixture can add a depth of sweetness that complements the savory flavors.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Absolutely! The pulled pork or beef mixture can be made a day or two in advance and stored in the refrigerator. Simply reheat before serving.

Q: Can I use a different cut of meat?
A: Yes, you can use other cuts like pork shoulder or beef chuck roast. Just make sure to trim excess fat.

Q: Do I need to add any liquid to the slow cooker?
A: No, the moisture from the meat, onions, salsa, and barbecue sauce is usually sufficient. However, if you notice it’s getting dry during cooking, you can add a splash of beef or chicken broth.

Q: Can I freeze the leftovers?
A: Yes, the pulled pork or beef mixture freezes well. Store in an airtight container for up to 2-3 months.

Q: What if my slow cooker cooks too hot?
A: If your slow cooker tends to run hot, check the meat after 6-7 hours on low and adjust the cooking time accordingly. You may also want to use a slow cooker liner for easier cleanup.

Final Thoughts

So, there you have it – a simple yet incredibly flavorful recipe for Slow Cooker Barbecued Pulled-Pork (or Beef) Fajitas. I encourage you to give this recipe a try and make it your own. Feel free to experiment with different toppings, sauces, and variations to create a dish that perfectly suits your taste. Don’t hesitate to share your feedback, and perhaps pair these delicious fajitas with a refreshing margarita or a crisp Mexican beer for the ultimate fiesta experience!