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.
Real Simple MAY 2001
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.
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