Pulled-Pork Fajitas

A light Carolina-style barbecue sauce made with apple cider vinegar, sugar, cayenne pepper and Worcestershire adds a delicious southern touch to Mexican fajitas. For even faster cooking, use leftover grilled chicken instead of pork (dark meat is best).
Combine the vinegar, sugar, Worcestershire sauce, salt, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes. Meanwhile, cut the pork into 1-inch-thick slices, then chop it by hand. Add the pork to the sauce, cover and warm up, stirring occasionally.In a large, dry skillet over medium-high heat, fry the tortillas one at a time until crisp and lightly browned at the edges, about 1-2 minutes on each side.Before serving, place some pork in the center of the tortilla. Sprinkle with coriander, avocado, tomatoes and onion. Roll.