This BBQ pork fajitas recipe is great for a feast with friends! I love this easy dish, it does at your barbeque a South American touch. Just marinate the meat a few hours in advance with lime juice, Mexican amber beer, herbs and spices. When the time comes, bring with you marinated pork in a cooler and grill it along with mixed bell peppers!
BBQ PORK FAJITAS
- 5 lb (700 g) pork butt steaks
- 3 mixed colors bell pepper
- ½ red onion
- 1 tbp minced cilantro
- 1 lime juice
- 3 tbsp olive oil
- to taste table salt
MARINATE
- ¼ red onion
- 3 cloves of garlic
- 2 lime juice
- 1 finger chili pepper
- 1 tbsp coarsely minced cilantro
- ½ tsp black pepper
- 1 tbsp kosher salt
PORK FAJITAS MARINATE
Cut chili pepper into rounds, peel and slice the onion, peel and crush the cloves of garlic. Now, rinse and coarsely mince cilantro leaves. Mix all the ingredients and season with black pepper and kosher salt. Pour the marinate mixture on the pork butt steaks and stir well with your hands. Finally, place the meat in a box or a big ziplock and fill up with amber beer. Marinate into the fridge at least 4 hours up to 24 h. If you prefer shorten the marination time, complete the marinate into a cooler bringing it in the barbeque’s place.
GRILLED BELL PEPPERS
Turn on the grill. Now, slice bell peppers and onion. Grill the vegetables into a perforated pan or tray. Cook bell peppers and onions until they starting to be brown, then take apart.
GRILLED PORK BUTT
Raise from the marinate the pork butt steaks and sear them until well done. Now, let the meat rest covered far from the grill 10 mins, then eliminate the bones and cut into strings ½ inch thick. Combine the meat with bell peppers and onions into the perforated pan and cook 3 to 5 mins more.
BBQ PORK FAJITAS
When the meat and vegetables are well done but still juicy, pour them into a dish and cover with an aluminum foil. Rest 10 mins, then serve!
SERVING BBQ PORK FAJITAS
Serve BBQ pork fajitas over grilled tortillas, along with a tasty guacamole (take a look at my tomatillo guacamole clicking here).
TAKE A LOOK AT THIS
TOMATILLO GUACAMOLE
PRINTABLE VERSION
- 5 lb (700 g) pork butt steaks
- 3 mixed colors bell pepper
- ½ red onion
- 1 tbp minced cilantro
- 1 lime juice
- 3 tbsp olive oil
- to taste table salt
- ¼ red onion
- 3 cloves of garlic
- 2 lime juice
- 1 finger chili pepper
- 1 tbsp coarsely minced cilantro
- ½ tsp black pepper
- 1 tbsp kosher salt
- PORK FAJITAS MARINATE
Cut chili pepper into rounds, peel and slice the onion, peel and crush the cloves of garlic. Now, rinse and coarsely mince cilantro leaves. Mix all the ingredients and season with black pepper and kosher salt. Pour the marinate mixture on the pork butt steaks and stir well with your hands. Finally, place the meat in a box or a big ziplock and fill up with amber beer. Marinate into the fridge at least 4 hours up to 24 h. If you prefer shorten the marination time, complete the marinate into a cooler bringing it in the barbeque’s place. - GRILLED BELL PEPPERS
Turn on the grill. Now, slice bell peppers and onion. Grill the vegetables into a perforated pan or tray. Cook bell peppers and onions until they starting to be brown, then take apart. - GRILLED PORK BUTT
Raise from the marinate the pork butt steaks and sear them until well done. Now, let the meat rest covered far from the grill 10 mins, then eliminate the bones and cut into strings ½ inch thick. Combine the meat with bell peppers and onions into the perforated pan and cook 3 to 5 mins more. - BBQ PORK FAJITAS
When the meat and vegetables are well done but still juicy, pour them into a dish and cover with an aluminum foil. Rest 10 mins, then serve! - SERVING BBQ PORK FAJITAS
Serve BBQ pork fajitas over grilled tortillas, along with a tasty guacamole (take a look at my tomatillo guacamole clicking here). 
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