- 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
- 2 tablespoons fajita seasoning (from 3 oz container)
- 1 cup thick and chunky salsa (I actually used 16 oz the whole container)
- 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh)
- 2 packages (11.5 oz) flour tortillas for burritos (16 tortillas), warmed (we used smaller ones)
- 2 cups shredded Mexican style taco cheese (8 oz)
- 1 cup sour cream, if desired (can't stand the stuff so didn't use it LOL)
1. Place pork in 3-to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours
2. Remove pork from cooker; place on cutting board. Shred pork using two forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; 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
I didn't follow it exactly if you couldn't tell and it was done in about 8 hours....I put in the fresh veggies at about the half way mark and at about 7-7 1/2 hours I shredded it and put it back in and kept it on low until the hubby got home from work and it was perfect. He said the house smelled really good from dinner, but I didn't think so....maybe because I had been smelling it all day LOL. But anywho it is really good and I'm about to go and have some for lunch now! Def should try this. Plus its too easy not too!
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