The Pioneer Woman Tasty Kitchen
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Pulled Pork Fajitas

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Level: Easy

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Description

Love these! They take forever to bake and they’re fattening. If you can afford the time and extra calories, make these!

Ingredients

  • 7 pounds Pork Shoulder
  • _____
  • SPICE RUB:
  • 1-½ Tablespoon Onion Powder
  • 1-½ Tablespoon Garlic Powder
  • 2 Tablespoons Cumin
  • 2 Tablespoons Dried Oregano, Rubbed Between Your Fingers
  • 2-½ Tablespoons Kosher Salt (Or 1 1/4 Tablespoon Of Table Salt)
  • 2-½ teaspoons Black Pepper
  • 1 teaspoon Sugar
  • ½ teaspoons Cayenne Pepper, Or To Taste
  • 3 Tablespoons White Vinegar
  • 6 Tablespoons Olive Oil (one That You Like The Taste Of)
  • _____
  • VEGGIES:
  • 1 Large Onion, Cut Into Half Moons And Layers Separated
  • 1 Red Bell Pepper, Cut Into 1/3" Strips
  • 3 cloves Garlic, Minced
  • 1 teaspoon Reserved Spice Rub
  • Juice Of 1/2 A Lime
  • _____
  • OTHER ITEMS
  • Small Flour Tortillas
  • Topping Such As Sour Cream, Guacamole, Cilantro, Tomatoes, Slices Of Limes, Your Favorite Cheese, Etc.

Preparation

Day before serving:

Trim the pork shoulder of some, but not all, of the fat. (If desired, you may leave all of the fat on.) With the fat side up, cut the pork into three pieces. Most pork shoulders have a bone on one end of the roast. This means that you will not be able to cut the shoulder into three even pieces—but that’s OK. If your butcher has already removed the bone, great! Otherwise, leave the bone in. Trust me, the bone will easily fall out on its own when the pork is done cooking.

For the rub, mix all of the dry ingredients together. Reserve 1 tablespoon of the dry mixture for the veggies. It’s easy to forget to reserve that tablespoon of dry rub so make every effort to remember.

To the remaining rub, add the vinegar and olive oil and mix well. Rub the mixture all over the meat—and I mean RUB IT IN. Get rough with that pork and let it know who’s boss. Place the pork in a roasting pan (fat side up), cover, and refrigerate AT LEAST overnight. It’s even better after marinating for 24 hours.

On the day of serving:

Take the roasting pan out of the refrigerator and set it on the counter while the oven is preheating. Preheat the oven to 275F. Make sure the roasting pan is tightly covered in aluminum foil. Bake the pork for about 5 hours. Take the roasting pan out of the oven and increase the temperature to 375F. Remove the foil from the roasting pan and use a spoon to baste the pork with some of the drippings on the bottom of the pan. Bake, uncovered, for another 45 minutes to allow the meat to brown.

Remove the pan from the oven, cover it with foil, and let it rest for at least 15 minutes. After the pork has rested, take it out of the roasting pan and pull the pork into bite-size pieces.

When the pork is resting, cut the onions, bell pepper, and garlic.

To prepare the veggies, heat a large skillet over medium-high heat with the olive oil or use some of the drippings from the bottom of the roasting pan. When hot, add the onions and cook for about 2 to 3 minutes or until they are starting to char. Add the bell pepper and cook for another 1 to 2 minutes. Reduce the heat to medium, add the garlic, 1 teaspoon of the reserved dry spice mixture, and the juice of half a lime. Mix well and cook for 1 minute.

To serve, add some of the pulled pork to a warmed tortilla. Add some of the veggies and your favorite toppings.

Note: This tastes even BETTER the next day. You reserved enough of the dried spice mixture to make another 2 batches of veggies for leftovers. The next day, just make another batch of veggies, reheat the meat, and you have quick and easy leftovers.

For an accompanying story, check out:

http://cookingventures.blogspot.com

9 Comments

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vickit on 1.22.2010

Anyone who is thinking of making this recipe…JUST DO IT! Don’t worry about the long prep time as the majority of that is in the oven and doesn’t tie you to your kitchen so you can be free to do whatever you want while an amazing dinner is cooking.

I made this two nights ago and was very pleased! My husband and I both agree this is THE best fajitas recipe I’ve tried so far. I have been looking for a good fajitas recipe and tried so many and some went sadly, right to the trash. This one though, gets a thumbs up from everyone here. The taste of this is very close to what I frequently order in restaurants and actually the only reason for it not being equal to the restaurants is that I don’t have a sizzle platter to serve mine on. LOL

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Karen@JustCallMeGrace on 11.3.2009

Gonna have this tonight. Roasted it last night. Will let you know how we like it. blessings on your day.

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Cooking Ventures on 10.30.2009

Oh, I’m glad it worked in a crock pot. I’ve been meaning to try it that way. Get well soon!

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Sally W on 10.26.2009

All I can say is Yumm. I did a few modifications on it, but used the same seasoning. I made in in the crock pot and threw in a can of black beans after I had pulled the pork. I started in on Saturday night and seasoned the meat. Then we endured all day yesterday smelling it while it cooked. Today we are finally eating it. Had my first for breakfast. It’s about lunch time now, so will be having my 2nd soon. Glad I planned ahead because all of us are coming down with the crud here and this is great comfort food.

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Cooking Ventures on 10.24.2009

I’m definitely not a professional chef. I’m not even sure if I’m a good cook — but I’m a GREAT eater (as my big backside would attest).

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