Publisher Photo
Publisher Photo
My family likes to take a break from traditional beef dishes by substituting pork. Since we are big fans of Mexican food, these fajitas are a much-requested menu item.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.

Ingredients

  • 1 pound boneless pork
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon hot pepper sauce
  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 tablespoon vegetable oil
  • 6 flour tortillas (6 inches)
  • Shredded lettuce, diced tomatoes, salsa and/or sour cream, optional

Directions

Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours.
In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain.
Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately. Yield: 6 servings.
Originally published as Pork Fajitas in Country Pork 1996, p47

  • 1 pound boneless pork
  • 2 tablespoons orange juice
  • 2 tablespoons vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon hot pepper sauce
  • 1 medium onion, cut into thin wedges
  • 1 medium green pepper, julienned
  • 1 tablespoon vegetable oil
  • 6 flour tortillas (6 inches)
  • Shredded lettuce, diced tomatoes, salsa and/or sour cream, optional
  1. Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours.
  2. In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain.
  3. Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately. Yield: 6 servings.
Originally published as Pork Fajitas in Country Pork 1996, p47

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MY REVIEW
galinthewoods User ID: 3317961 23042
Reviewed Sep. 14, 2011

"We used humanely raised pork for this one and my husband said these were the best fajitas he had ever eaten (and he comes from a family that used to raise beef!) He liked his with a just a tiny stripe of Ranch salad dressing down the middle in lieu of the salsa and sour cream."

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