|Pulled Pork Fajitas|
If you've made pulled pork you know the vast amounts of leftovers you deal with. I tackle those leftovers by freezing leftover pork in small freezer bags so I can defrost just the right amount of pork to add to curry, pad thai, enchiladas, or.....fajitas! Ole!
This meal is quick, easy, and can be made entirely outside on your BBQ if you have a cast iron skillet or a burner. I made this meal outside on a 90 degree day, keeping the heat outside and our kitchen cool. :)
Pulled Pork Fajitas
This recipe is scaled to serve 4.
- 8-10 flour tortillas (recipe here)
- 1 1/2 to 2 cups of cooked pulled pork (we go light on the pork and pile on the veggies) (recipe here)
- 1 onion sliced
- 1 red bell pepper sliced
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of chili powder
- 1/2 tsp of red chili flakes (optional - for some heat)
- 1 tbsp of canola oil
- enchilada sauce for topping (recipe here)
- 1 can of black beans drained and rinsed
- 1/4 cup of salsa
- Heat up your cast iron skillet or frying pan and add the oil. Add the onions and peppers and cook for about 4 minutes until they start to get tender. Add the pork and the garlic powder, onion powder, chili powder, and red chili flakes. Toss everything together and cook for anther 2 minutes or so, until the pork is hot and tender.
- Top tortillas with desired amount of pork mixture and add a dollop of enchilada sauce. You can also add fresh diced tomatoes, salsa, sour cream or cheese but I love the simplicity of only using my homemade enchilada sauce.
- Serve with a can of black beans, drained, rinsed and cooked in 1/4 cup of salsa. (I had some left over rice in my fridge that I added to my beans)