Slow Cooker Mexican Pork Fajitas
Ingrediënten
FOR THE MEXICAN SPICE BLEND
- 2 tablespoons chili powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
FOR THE MEXICAN PULLED PORK
- 3 pounds boneless pork shoulder trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup chicken stock
- FOR THE PEPPERS AND ONIONS
- 1 tablespoon olive oil
- 1 large Vidalia onion sliced ¼ inch thick
- 1 red bell pepper sliced ¼ inch thick
- 1 orange bell pepper sliced ¼ inch thick
- Kosher salt and freshly ground black pepper
FOR THE CHIPOTLE-LIME CREMA
- 1 cup sour cream
- 1 small channed chipotle pepper in adobo sauce
- 2 tablespoons freshly squeezed lime juice from 1 medium lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 cup fresh cilantro leaves
- ½ teaspoon kosher salt
- FOR THE CHARRED CORN SALAD
- 2 ears corn husks removed
- 1 serrano pepper seeds removed, minced
- 2 scallions thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice from 1 medium lime
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
TO SERVE
- 1 avocado sliced
- Queso fresco crumbled
- Pico de gallo
- 1 lime cut into wedges
- Flour tortillas warmed
Instructies
- Make the Mexican spice blend: In a medium bowl, combine the chili powder, light brown sugar, cumin, coriander, cayenne, paprika, oregano, onion powder, and garlic powder.
- Make the Mexican pulled pork: Season the pork generously with salt and pepper and rub all over with 2 tablespoons of the Mexican spice blend.
- Add the olive oil to a multicooker and set it to the cook function.
- Once the oil has heated, add the pork and brown on all sides until golden, 3 to 4 minutes per side.
- Add the chicken stock.
- Cover.
- Switch the function to slow cook and cook on high for 5 hours or on low for 8 hours, until the pork is fork tender.
- Transfer the pork from the multicooker to a large bowl.
- Allow to cool slightly.
- Pour the liquid from the multicooker into a separate bowl.
- Shred the pork with two forks, discarding any excess fat.
- Add the reserved liquid a little at a time to moisten the pork.
- Taste and adjust the seasoning, if necessary.
- Keep warm until ready to serve.
- Next, make the peppers and onions: Set the multicooker to the cook function.
- Add the olive oil, onion, and bell peppers.
- Cook until the vegetables are tender and slightly charred, 10 minutes.
- Season with salt and black pepper.
- Transfer to a serving platter.
- Meanwhile, make the chipotle-lime crema: In a blender, combine the sour cream, chipotle, lime juice, olive oil, honey, cilantro, and salt.
- Blend on low until combined.
- Transfer to a serving bowl and refrigerate until ready to serve.
- Make the charred corn salad: Heat a grill to medium-high or heat a grill pan over medium-high heat.
- Add the corn and grill on all sides until slightly charred.
- Remove from the grill and let cool.
- In a medium bowl, combine the serrano pepper, scallions, cilantro, lime juice, and olive oil.
- Cut the corn kernels off the cobs and add them to the bowl.
- Toss to combine and season with salt and black pepper.
- Set up a buffet-style table with the Mexican pulled pork, peppers and onions, charred corn salad, chipotle-lime crema, avocado, queso fresco, pico de gallo, lime wedges, and flour tortillas.
- Invite everyone to DIY their own fajitas.
Notes / Tips / Wine Advice:
If you are using a traditional slow cooker instead of a multicooker, you can brown the pork and cook the peppers and onions in a sauté pan on the stovetop.
Any extra Mexican spice blend can be stored in an airtight container for up to 6 months.
Any extra Mexican spice blend can be stored in an airtight container for up to 6 months.
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