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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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