Description
Pork Carnitas (Slow Cooked Mexican Pulled Pork) get elevated to Tex-Mex Carnitas-Style Fajitas with the addition of sauteed veggies and yummy toppings. A delicious dish for a family meal or entertaining.
Ingredients
- My recipe for Easy Carnitas (Slow cooker Mexican pulled pork)
- 1 Onion cut into strips (I prefer red, but any variety will work)
- 2 Bell Peppers cut into strips (Green, red, yellow, or orange. Any will work)
- 1/4 teaspoon of each Salt and Pepper
- 1/2 teaspoon of Sweet Spanish Paprika
- 3 tablespoons of Vegetable Oil
Instructions
1. Prepare the Pork Carnitas according to the directions.
2. Saute the vegetables for Fajitas
Heat a heavy cast-iron skillet (or a regular skillet) over medium-high heat until hot. Add the oil along with the sliced bell peppers and onions. Allow to sizzle for one-minute, then season with the salt, pepper, and paprika. Sauté for an additional 1 to 2 minutes or until crisptender and the vegetables are charred.
3. Assemble your meal
To assemble your Mexican Pulled Pork Fajitas, heat flour tortillas on a skillet and top with the Carnitas and sautéed peppers and onions.
Suggested toppings: My Aji Verde sauce, guacamole, Pico de Gallo, sour cream, avocados, sliced pickled jalapenos, lime wedges, cheese, or Tomatillo Chipotle Salsa.
Serve with: Mexican Rice and some beans or your favorite sides.
Enjoy your delicious Fajitas with Pork! Buen Provecho!
Notes
- Leftover Pork Carnitas are also great for salad bowls, burritos, quesadillas, and filling arepas.
- Storage: Pork Carnitas Fajitas should be stored in an airtight container in the fridge. It will last up to 4 days.
- Reheat leftovers in a lightly oiled skillet over medium heat. If you have leftover pan juices from cooking the pork, in that case, you can drizzle them over the reheated Carnitas to restore moisture, as meat naturally dries up when refrigerated.
- The Carnitas also freeze and reheat beautifully for another quick and easy dinner that is healthy and satisfying.
- A Cast Iron Skilletis recommended as it will give you that char of the restaurant-style bell peppers in Fajitas. If you don’t own a cast iron skillet, ensure your pan is sizzling hot before adding the bell peppers.
- Suggested toppings: My Aji Verde sauce, guacamole, Pico de Gallo, sour cream, avocados, sliced pickled jalapenos, lime wedges, cheese, or Tomatillo Chipotle Salsa.
Serve with Mexican Rice and some beans or your favorite sides.
