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Skillet Fajitas Recipe with Mesquite Fajita Mix

We've served these fajitas countless times for parties and the spiced fragrance is always the first to welcome friends and family the moment they arrive. You'll love how versatile this dish is too. The meat and vegetables can be prepped up to three days in advance to save even more time on a busy weekday. Want to boost the vegetables? Increase the mushrooms and colorful peppers as a sub for some of the meat, or toss in a cup of cherry tomatoes. You can even use Bibb or romaine lettuce leaves as an alternative to tortillas—think fajita lettuce wraps. Skillet Fajitas Recipe Using Mesquite Fajita Mix: Ingredients: 2 tablespoons coconut oil, or olive oil 1 small yellow onion, sliced, pole to pole...

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Get More Smoke Flavor On Your Pulled Pork

Get the most out of dry rubs and time on the grill with smaller pieces. Forget the full pork shoulder roast, also known as pork butt or Boston butt, and go for the boneless country-style ribs (not really ribs at all). Country-style pork ribs are the best pork to use for pulled pork using this method because there's more surface area in contact with the smoke and it saves cooking time.  Most butchers will simply slice the pork shoulder/butt to make country-style ribs and if the shoulder blade is left in, you'll find bone-in country-style ribs. Because it is reduced to manageable pieces, there's more surface area for the flavor of the rub and smoke to penetrate (ideal for grilling). Using these...

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