Slow Cooker Pork Fajitas

This recipe for slow cooker pork fajitas requires minimal prep and is a great social way of cooking for larger groups.

Servings
9 servings


Ingredients

• 1 kilogram Pork loin
• 2 Medium onions
• 400ml BBQ sauce
• 150ml Salsa
• 1 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 2 grams Green peppers
• 1/2 teaspoon Salt

Directions

1. Thinly slice one of your onions.
2. Add your pork to the slow cooker and place your sliced onion on top.
3. In a bowl, mix the BBQ sauce, salsa, chili powder and cumin.
4. Pour the mixture into your slow cooker, over the pork and onion.
5. Cook on low for 8 hours.
6. After cooking, remove the pork onto a board and shred using 2 forks.
7. Slice your other onion, and chop your peppers into strips.
8. Return the pork to the slow cooker, adding your chopped veg and salt stir well.
9. Turn your slow cooker up to it’s high heat setting, cover and cook for a further 30 minutes.

Perfect served it’s own on soft warm tortillas. Optionally, you could also dish up some grated cheese and guacamole or sour cream.


This recipe would also make a great sandwich filling.

Slow Cooker Pulled Pork

This will melt in your mouth. Great served over nachos with cheese, or as a hot pork baguette.


Servings
8 none


Ingredients

• 1.8 kilogram Pork shoulder
• 2 tablespoon Oil
• 2 Onions
• 2 Shallots
• 4 Cloves of garlic
• 2 tablespoon Chili powder
• 2 tablespoon Ground Coriander
• 3 Bay leaves
• 50ml Tomato Paste
• 1 can Tomato Sauce (approx 400g)
• 2 tablespoon Brown sugar
• 2 tablespoon Worcestershire sauce

Directions

1. Chop your onions, crush the garlic and thinly slice your shallots.
2. Put a pan on a high heat.
3. Season the pork generously with salt and pepper and brown on all sides in the hot pan, then add to your slow cooker.
4. In the same pan, turn down the heat and add the onions, chili powder, coriander and bay leaves for about 5 minutes.
5. Add the tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar to the pan.
6. Bring to the boil, making sure you scrape any caramelised pieces from the bottom of the pan.
7. Add your sauce to the slow cooker and cook on low for 8 hours.
8. Transfer the pork from the slow cooker to a board and cover lightly with foil.
9. While your pork is resting, transfer the sauce from the slow cooker into a large wide saucepan and boil on a high heat until it has reduced to roughly 3 cups of liquid. Discard the bay leaves at this point.
10. Now, using 2 forks, shred the pork and add it to your sauce.