Razorback Fajitas Recipe
Shredded pork grilled with onions and bell pepper.
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Ingredients
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Meat
Vegetables
Spices
Other
Method
Preparation
- 1
Prepare the Pork
Season the razorback pork shoulder with chili powder, cumin, paprika, salt, and black pepper. Rub the spices evenly over the meat.
- 2
Sear the Pork
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned pork shoulder and sear on all sides until browned, about 5-7 minutes.
- 3
Cook the Pork
Reduce the heat to low, cover the skillet, and cook the pork for about 2 hours, or until tender and easily shredded. You can also cook it in a slow cooker on low for 6-8 hours.
- 4
Grilling
- 5
- 6
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers along with the minced garlic. Sauté over medium heat until the vegetables are soft and slightly charred, about 5-7 minutes.
- 7
Combine Ingredients
Add the shredded pork back into the skillet with the sautéed vegetables. Stir to combine and heat through for an additional 2-3 minutes.
Serving
- 8
Assemble the Fajitas
Warm the tortillas in a dry skillet or microwave. To serve, place a generous portion of the pork and vegetable mixture onto each tortilla. Top with sour cream, chopped fresh cilantro, and a squeeze of lime.
- 9
Enjoy
Serve immediately while warm and enjoy your delicious razorback fajitas!
