Saturday, May 9, 2015

Mexican Pulled Pork Fajitas

We love Mexican food in our house. Fajitas, tacos, nachos, enchiladas, it's all just so tasty!

So this year for Cinco de Mayo, I decided to prepare something I had on my last trip to Mexico that I couldn't get enough of: Pulled Pork Fajitas.

A spicy, dry rub pulled pork, which was then covered and simmered in a sweeter sauce, and served with tortillas. Delicious.

I prepared this using my slow cooker, but you can prepare pulled pork on the stove, in the oven or on the BBQ, whichever works best for you.

I made this recipe with two pieces of pork tenderloin and ended up with a LOT of pulled pork. I've written the recipe down here exactly as I prepared it, but you may want to cut it in half if you're following!

Pulled Pork Fajitas (Serves 10 - approx 3 fajitas each)


  • 2lbs (2 pieces) pork tenderloin
  • 5 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tbsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • dash of salt and pepper
  • 1 tbsp brown sugar
  • 1/4 cup water (+ 1 cup additional)
  • 3/4 cup BBQ sauce
  • 2 tbsp vegetable oil (+2 tbsp additional)

1) Mix together all your spices and sugar, stir together (well that was easy). Take your pieces of pork and coat well in the spice mix. You will have some leftover, that's ok save it for later.

2) On the stove, heat up a frying pan to high heat. When the pan is hot, add 2 tbsp of your vegetable oil and swish around the pan coating it. Now, add your meat and cook to sear all sides. the spices will cook right into the side of the tenderloin, and the meat should brown slightly. This process will take you about 3 minutes.

3) Prepare your crock pot. Pour the remaining vegetable oil, and the first 1/4 cup of water to the pot. Add your browned tenderloin, and pour over any additional spice mix. Turn the crock pot on lowest setting and leave until ready.

I have pretty horrible luck with our crock pot, every time it says "leave on low for 6 hours" I do and end up drying out the meat. So this time I checked the meat every half hour. Even though it was supposed to take 6 hours, it only took about 2.5 hours. If you trust your crock pot leave it alone, if not, check every half hour by pulling at the meat with two forks. When it starts to "pull" apart easily and looks cooked on the inside, remove it.

4) When your meat is done, pull apart. Turn your crockpot down to simmer and transfer your meat back to it. (If you're cooking on the BBQ or other, transfer the meat and any additional juices to a large pot on the stove).

Add your BBQ sauce and the remaining water. Stir and let simmer for the flavours to meld.

5) You're nearly ready! It's time to prepare your fixin's. I served my fajitas with a side of shredded cheddar, sour cream, sliced avocado, lime and a homemade salsa:

Homemade salsa:
  • 2 handfuls cherry tomatoes
  • 2 cloves garlic, diced
  • handful of fresh coriander
  • salt and pepper to taste

Right before serving, have a taste of your meat. You may want to add more BBQ sauce, as the dry rub will give it some kick.

You're ready to eat. Serve with some small tortillas (warmed up if you're feeling fancy) and enjoy!!