Recipes and Cooking Salsa and Pork Fajitas 5.0 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 12, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 20 mins Slow Cook Time: 9 hrs Heat Time: 10 mins Total Time: 9 hrs 30 mins Servings: 4 Yield: 12 fajitas Jump to Nutrition Facts Ingredients 2 pound boneless pork shoulder roast 2 teaspoon chili powder ½ teaspoon ground black pepper ¼ teaspoon salt ½ cup water 1 cup husked and chopped fresh tomatillos 1 cup water ¼ cup finely chopped onion 3 tablespoon finely chopped fresh jalapeño chile peppers* 2 tablespoon snipped fresh cilantro 2 tablespoon lime juice 3 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper 12 6 inch corn tortillas, warmed ¾ cup chopped fresh mango Directions Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 4-quart slow cooker. Sprinkle meat with chili powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Place meat in cooker; add 1/2 cup water. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Using a slotted spoon, remove meat from cooker. Discard cooking liquid. Using two forks, pull meat apart into shreds. Place shredded meat in a freezer container; seal and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Transfer meat to a large saucepan. Cook over medium heat about 10 minutes or until heated through, stirring occasionally. Meanwhile, for salsa verde, in a medium saucepan combine tomatillos, 1 cup water, onion, jalapeño peppers, cilantro, lime juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir over medium heat for 15 minutes; cool slightly. Spoon about 1/4 cup of the shredded meat onto each tortilla. Top with salsa verde and mango. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Rate it Print Nutrition Facts (per serving) 366 Calories 10g Fat 34g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 366 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 92mg 31% Sodium 442mg 19% Total Carbohydrate 34g 12% Total Sugars 10g Protein 33g Vitamin C 28.6mg 143% Calcium 45mg 3% Iron 2.5mg 14% Potassium 750mg 16% Folate, total 21.3mcg Vitamin B-12 1.1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.