Coming up with fresh dinner ideas that work for busy weeknights can feel like an endless puzzle. Between after-school activities, work deadlines, and the usual evening rush, finding time to make something both tasty and filling often seems impossible – especially when you’re trying to break free from the same old chicken and rice routine.
That’s why these pulled pork fajitas have become such a favorite in our house: they’re easy to put together, pack a ton of flavor, and can be prepped ahead of time for those especially chaotic evenings when cooking from scratch just isn’t in the cards.
Why You’ll Love These Pulled Pork Fajitas
- Effortless preparation – Just add your ingredients to the slow cooker in the morning, and by dinner time, you’ll have tender, flavorful pulled pork ready to serve.
- Time-saving shortcuts – Using pre-mixed fajita seasoning and frozen pepper-onion mix cuts down on prep work without sacrificing flavor.
- Perfect for feeding crowds – This recipe makes enough to feed a large family or provide plenty of leftovers that taste even better the next day.
- Customizable toppings – Everyone can build their own fajitas with their favorite toppings, making it ideal for picky eaters and family-style dining.
- Budget-friendly meal – Pork loin is an economical cut of meat that becomes incredibly tender and flavorful in the slow cooker, stretching your grocery budget further.
What Kind of Pork Should I Use?
For fajitas, pork loin roast is a great choice, but you’ve got some flexibility here. While the recipe calls for pork loin, you could also use pork shoulder (also called pork butt) which has more marbling and tends to be even more tender when slow-cooked. Pork loin is leaner and still works well, especially if you’re watching your fat intake. Just make sure whichever cut you choose is well-trimmed of excess fat but not completely stripped – a little fat helps keep the meat moist during cooking. When shopping, look for meat that’s pink-gray in color with some marbling, and plan on about 1/2 pound of meat per person since it will shrink during cooking.
Options for Substitutions
This fajita recipe is pretty adaptable and you’ve got several options for switching things up:
- Pork loin roast: You can swap the pork loin with pork shoulder (though it will be a bit fattier), chicken breasts, or even beef chuck roast. Just keep the cooking time similar for chicken, but add an extra hour or two for beef.
- Fajita seasoning: Out of fajita seasoning? Make your own by mixing 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and salt.
- Frozen pepper and onion mix: Fresh veggies work great too! Use 2 sliced bell peppers and 1 large sliced onion. You could also add mushrooms or zucchini if you like.
- Flour tortillas: Feel free to use corn tortillas or even lettuce wraps for a low-carb option. Just remember corn tortillas are smaller, so you’ll need more of them.
- Mexican taco cheese: Any shredded cheese works here – try cheddar, Monterey Jack, or a pepper jack for extra kick.
- Sour cream: Greek yogurt makes a great substitute for sour cream if you’re looking for a lighter option. You can also try guacamole or Mexican crema.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pulled pork fajitas is not trimming enough fat from the pork loin, which can make your fajitas greasy – take an extra minute to trim thoroughly, leaving just a thin layer for flavor. A common error is adding the peppers and onions too early in the cooking process, which turns them mushy – instead, add them during the last 30-45 minutes of cooking to maintain their texture and color. To ensure the most tender meat possible, avoid the temptation to constantly open the slow cooker lid, as this releases heat and extends cooking time – set it and forget it for at least 6-8 hours on low. For the best results, let the pulled pork rest for 10-15 minutes before shredding, and if you notice excess liquid in the slow cooker, drain some off before adding the vegetables to keep your fajitas from becoming too wet.
What to Serve With Pulled Pork Fajitas?
These pulled pork fajitas are begging to be served with some classic Mexican-inspired sides that’ll make your meal complete! A pot of Mexican rice or cilantro-lime rice makes the perfect base, while refried or black beans add that authentic restaurant-style touch. I love putting out bowls of fresh guacamole, extra salsa, and some diced tomatoes so everyone can customize their plates. For a fresh element, try a simple corn and black bean salad dressed with lime juice, or set out some shredded lettuce and chopped cilantro to add some crunch to your fajitas.
Storage Instructions
Keep Fresh: Pack your leftover pulled pork fajita filling in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. I recommend storing the tortillas, cheese, and toppings separately to keep everything fresh and prevent sogginess. This way, you can easily build your fajitas whenever you’re ready!
Freeze: The pulled pork filling is perfect for freezing! Let it cool completely, then pack it in freezer-safe containers or bags, leaving out any fresh toppings. It’ll keep well for up to 3 months. I like to portion it out before freezing so I can thaw just what I need for quick weeknight dinners.
Reheat: When you’re ready to enjoy your fajitas again, warm up the pork filling in a skillet over medium heat, stirring occasionally. You can also use the microwave – just heat in 30-second intervals, stirring between each. Add a splash of water if needed to keep the meat moist. Heat your tortillas separately just before serving for the best texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 480-600 minutes |
| Total Time | 495-620 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 150-170 g
- Fat: 140-160 g
- Carbohydrates: 200-220 g
Ingredients
- Slow cooker liners
- 1 pork loin roast (2 1/2 pounds), fat trimmed
- 2 tablespoons fajita seasoning mix
- 1 cup chunky salsa
- 1 bag (1 pound) frozen bell pepper and onion stir-fry, thawed
- 2 packs (11 ounces each) flour tortillas for burritos (8 count), heated
- 2 cups shredded mexican taco cheese (8 ounces)
- 1 cup sour cream, optional
Step 1: Prepare the Slow Cooker
First, place a Reynolds™ Slow Cooker Liner inside a 5- to 6 1/2-quart slow cooker bowl.
Ensure that the liner fits snugly against the bottom and sides of the bowl.
Pull the top of the liner over the rim of the bowl, which will facilitate easy cleanup after cooking.
Step 2: Slow Cook the Pork
Place the pork in a 3- to 4-quart slow cooker.
Sprinkle the pork with fajita seasoning for flavor.
Top the pork with salsa to enhance the dish’s taste profile.
Cover the slow cooker and cook on the low heat setting for 8 to 10 hours, allowing the pork to become tender and infused with the seasonings.
Step 3: Shred the Pork and Add Vegetables
After cooking, remove the pork from the slow cooker and place it on a cutting board.
Use two forks to shred the pork into small, bite-sized pieces.
Return the shredded pork to the slow cooker and mix it well with the remaining liquid.
Stir in the stir-fry vegetables, ensuring they are evenly distributed.
Increase the heat setting to high, cover the slow cooker, and cook for an additional 30 minutes or until the mixture is hot and the vegetables are tender.
Step 4: Assemble the Tortillas
Using a slotted spoon, place approximately 1/2 cup of the meat and vegetable mixture onto each warm tortilla.
Sprinkle a generous amount of cheese over the top to your liking.
Serve the assembled tortillas immediately with a dollop of sour cream on the side for added creaminess.
Step 5: Serve and Enjoy
Once everything is prepared, enjoy your delicious and easy-to-make pulled pork fajitas.
The combination of tender pork, fresh vegetables, and melted cheese in warm tortillas is sure to satisfy everyone at the table!