Slow Cooked Fajita Pulled Pork Tacos

What You’ll Need

For the Pork:

• ~3 lbs bone-in Boston Butt Roast

• 2 tbsp The Spice Guy Fajita Seasoning

• 1 yellow onion, sliced

• 1 red bell pepper, sliced

• 1 yellow or orange bell pepper, sliced

• 2 tbsp fresh cilantro, chopped

• 2 tsp red pepper flakes (optional, for heat)

For the Pineapple & Red Onion Slaw:

• 1 pineapple, cut into small bite-sized pieces

• ¼ cup red onion, thinly sliced

• 1 tsp The Spice Guy Fajita Seasoning

• 2 tbsp fresh cilantro, chopped

• 1 tbsp avocado oil

• Pinch of salt & pepper

For Serving:

• Warm tortillas

• Fresh radishes, thinly sliced (optional)

Let’s Cook

1. Prep the Pork

   • Rub the pork shoulder generously with The Spice Guy Fajita Seasoning on all sides.

   • Optional but recommended: Sear the pork shoulder in a hot cast-iron skillet with a little oil, ~2 minutes per side, to develop a crust.

2. Slow Cook

   • Place the pork shoulder in your slow cooker or Instant Pot.

   • Add sliced onion and bell peppers.

   • Cook on high for 4 hours (or low for 7–8 hours) until pork is tender.

3. Shred & Season

   • Remove pork and shred with two forks.

   • Return shredded pork to the slow cooker and mix with cooked veggies.

   • Stir in chopped cilantro and red pepper flakes (if using).

4. Make the Slaw

   • In a bowl, combine pineapple, red onion, fajita seasoning, cilantro, avocado oil, and a pinch of salt & pepper.

   • Toss well and chill until ready to serve.

5. Assemble the Tacos

   • Serve the shredded pork in warm tortillas.

   • Top with pineapple slaw, fresh radishes, and an extra sprinkle of cilantro.

6. Enjoy!

   • Serve family-style for an easy, flavorful feast.