BBQ Pulled Pork Fajitas
Servings
5people
Servings
5people
Ingredients
  • 500g lean pork escalopes
  • 500ml Passata
  • 1 Onion
  • 8tbsp balsamic vinegar
  • 2tbsp Natvia
  • 2tbsp Worcestershire Sauce
  • 2tsp paprika
  • 1tsp dried chilli flakes
  • 1tsp fennel seeds
  • Salt and pepper
Instructions
  1. Finely chop the onion, then dry fry over a low heat until soft.
  2. Add the Passata, balsamic, Natvia, Worcestershire sauce, paprika, chilli, fennel and salt and pepper. Simmer for half an hour.
  3. Put the pork into the slow cooker and cover with the sauce. Cook on low for 8 hours and then lift the pork out and shred with two forks.
  4. Put the pork back into the sauce then cook on high for another 3-4 hours or until the mixture becomes thick.
  5. Serve with wholemeal fajitas.
Recipe Notes

This recipe makes 4-6 servings. Calories per serve – 495

Print Recipe
BBQ Pulled Pork Fajitas
BBQ Pork Fajitas
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
  • 500 g lean pork escalopes
  • 500 ml Passata
  • 1 Onion
  • 8 tbsp balsamic vinegar
  • 2 tbsp Natvia
  • 2 tbsp Worcestershire Sauce
  • 2 tsp paprika
  • 1 tsp dried chilli flakes
  • 1 tsp fennel seeds
  • Salt and pepper
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
  • 500 g lean pork escalopes
  • 500 ml Passata
  • 1 Onion
  • 8 tbsp balsamic vinegar
  • 2 tbsp Natvia
  • 2 tbsp Worcestershire Sauce
  • 2 tsp paprika
  • 1 tsp dried chilli flakes
  • 1 tsp fennel seeds
  • Salt and pepper
BBQ Pork Fajitas
Instructions
  1. Finely chop the onion, then dry fry over a low heat until soft.
  2. Add the Passata, balsamic, Natvia, Worcestershire sauce, paprika, chilli, fennel and salt and pepper. Simmer for half an hour.
  3. Put the pork into the slow cooker and cover with the sauce. Cook on low for 8 hours and then lift the pork out and shred with two forks.
  4. Put the pork back into the sauce then cook on high for another 3-4 hours or until the mixture becomes thick.
  5. Serve with wholemeal fajitas.
Recipe Notes

This recipe makes 4-6 servings. Calories per serve – 495