Be sure to try the fajita sauce!
Fajitas are some of our favorite southwestern recipes. You can make a tasty fajita out of just about any type of meat, poultry or seafood, so they’re very versatile. Fajitas are also a great way to use leftovers, which is the way I created my smoked pork fajita recipe. We had slow-smoked a pork loin, and it was big. I shredded some of the leftover meat to make pulled pork, and I cut the remaining pork into strips and placed it in the freezer for future fajitas.
These fajitas were really tasty, especially with the simple sauce I made. The fajita sauce was a marriage of salsa and barbecue sauce, which was great with the smoky pork. As I said, I used meat from a bone-in pork loin, but leftovers from any type of pork roast would work.
Smoked pork fajitas recipe
- 1 tablespoon cooking oil
- 1 medium onion, cut into strips
- 1 large bell pepper, cut into strips
- About 2 cups cooked pork strips
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chipotle powder
- Salt, to taste
- tortillas (corn or flour)
- sour cream
- grated cheese
Directions: Heat oil over medium, in a large skillet. Sautee onion and bell pepper until soft. Add pork strips, lime juice, and seasonings. Continue cooking until pork is heated through.
Spread sour cream on a tortilla. Top with pork and veggies, and sprinkle with cheese. Drizzle fajita sauce on top.
Fajita sauce recipe
- 1/3 cup prepared salsa
- 1/3 cup bottled barbecue sauce
- 1 tablespoon vinegar
- 1 tablespoon chopped cilantro
- 1 teaspoon minced garlic
Directions: Combine all ingredients. Store covered in fridge for two or three days.