Fresh fruity mango and slow-cooker pulled pork combine with a homemade salsa verde for a fajita recipe that won't disappoint. Only half the pork is used in this recipe so if you want to serve four people, double all other ingredients and use all of the pork.
Tips: 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.
Transfer the remaining pork mixture to an airtight storage container. Cover; store in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw in the refrigerator overnight. Reheat pork mixture in a medium saucepan until heated through; serve as directed.
Equipment: 2-quart slow cooker
Serving Size: 3 fajitas
338 calories; protein 31.9g; carbohydrates 28.8g; dietary fiber 3.5g; sugars 6.7g; fat 10.2g; saturated fat 3.1g; cholesterol 92.1mg; vitamin a iu 915.3IU; vitamin c 32.1mg; folate 22.1mcg; calcium 56.6mg; iron 2.9mg; magnesium 50.6mg; potassium 760.7mg; sodium 562.9mg.