An easy Carolina-style barbecue sauce of cider vinegar, sugar, cayenne, and Worcestershire put a delicious Southern spin on Mexican fajitas. Use leftover rotisserie chicken (the dark meat works best) in place of the pork for an even quicker meal.
1/3 cup cider vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/4 teaspoon cayenne (ground red) pepper
About 2 pounds leftover roast pork
8 flour tortillas
Fresh cilantro leaves
Chopped red onion
How to Make It
Combine the vinegar, sugar, Worcestershire sauce, salt, and cayenne pepper in a medium saucepan. Heat to boiling over high heat. Reduce heat to low and simmer 5 minutes. Meanwhile, cut pork into 1-inch-thick slices, then shred it by hand. Stir the pork into the sauce, cover, and heat through, stirring occasionally.
In a large, dry skillet over medium-high heat, toast the tortillas one at a time until crisp and slightly charred around the edges, about 1 to 2 minutes per side.
To serve, spoon some pork into the center of a tortilla. Top with cilantro, avocado, tomato, and onion. Roll.