We were blessed to have our second daughter, Nicole, over for lunch on Tuesday to celebrate her birthday. Her birthday isn't until Sunday but she is the manager of a popular restaurant and since Michigan has been allowed to partially re-open, she is going to be busy. We were pleased that she spent her only day off with us this past week.
Since it was Taco Tuesday I cooked up some Pulled Pork Fajitas that I am sharing with you today. They were delicious. The fresh mango topping was a breath of the tropics in February. We normally are on a dive trip during February so I am craving and cooking foods that take me away.......
On Sunday we are having Jessica, Julien and Melody over for dinner. Jessica has an early appointment on Monday so Melody is going to spend the night here.
On Friday we are celebrating Chinese New Year. 2021 is the Year of the Ox. That includes 1973, the year of Amy's birth, so the celebration is extra special this year. Here is our Menu for this fun feast......
And here is the menu for the week....Do you celebrate Chinese New Year? What is your favorite dish to serve? You will find the Pulled Pork Fajita recipe following the Weekly Menu.......
Slow Cooker Pork for Fajitas
Ingredients
- 1 1/2 lbs. pork shoulder steaks, trimmed
- 1 t. chili powder
- salt and pepper, to taste
- 1 c. water, divided
- 2 tomatillos, husked and chopped
- 1/4 onion, chopped
- 1 jalapeno, seeded and cut in small dice
- 1 t. cilantro paste
- juice of 1/2 a lime
- 12 flour tortillas (fajita size)
- 1 mango, peeled, seeded and chopped
- Sour cream and Shredded Mexican Style Cheese, if desired
Instructions
- Season the pork steaks with chili powder, salt and pepper. Place in a slow cooker with 1/2 c. of water. Cook on low for 4 hrs, until fork tender.
- Place the tomatillos, onion, jalapeno, lime juice and 1/2 c. of water in a saucepan. Place over medium heat and bring to a boil. Cook, stirring occasionally until tomatillo and onion is tender and liquid is partially absorbed season to taste with salt and pepper. Transfer to a bowl to cool.
- Heat a cast iron skillet over med high heat. Cook each tortilla for a few seconds on each side until lightly browned and warmed through. Place into a towel lined basket to keep warm.
- Remove the pork from the slow cooker, trim any remaining fat and remove bones. Shred the pork and put into a bowl.
- Pass the toritillas, pork, tomatillo salsa and mango to allow people to make as desired.
- I also placed sour cream and cheese on the table for those who wished to add it.
Notes:
Adapted from a recipe found at Eating Well
Calories
699.05Fat (grams)
28.16Sat. Fat (grams)
9.62Carbs (grams)
70.37Fiber (grams)
4.83Net carbs
65.54Sugar (grams)
13.38Protein (grams)
39.45Sodium (milligrams)
666.60Cholesterol (grams)
113.53
