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Pulled-Pork Fajitas

Photo: Susie Cushner
Prep time 15 mins
Yield 4 servings
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
  • Avocado wedges
  • Chopped tomatoes
  • Chopped red onion

Nutrition Information

  • calcium 178 mg
  • calories 860
  • caloriesfromfat 0 %
  • carbohydrate 59 g
  • cholesterol 204 mg
  • fat 38 g
  • fiber 3 g
  • iron 7 mg
  • protein 66 mg
  • satfat 13 g
  • sodium 1749 mg

How to Make It

  1. 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.

  2. 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.

  3. To serve, spoon some pork into the center of a tortilla. Top with cilantro, avocado, tomato, and onion. Roll.