Ingredients
For the pulled pork
- 3-4 lb boneless pork shoulder (also called pork butt)
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth or beef broth
- 1/2 cup of your favorite BBQ sauce
For the taquitos
- 12-18 small corn tortillas
- 1 cup shredded cheddar cheese (or your favorite melty cheese)
- Vegetable or canola oil for frying
Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
1. Prepare the pork
- Trim excess fat from the pork shoulder.
- Combine paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the mixture evenly over the entire pork shoulder.
2. Slow cook
- Place the seasoned pork shoulder in your slow cooker.
- Pour in the chicken broth and BBQ sauce.
- Cook on low for 6-8 hours, or on high for 4-5 hours, until the pork is fork-tender and shreds easily.
3. Shred the pork
- Remove the pork from the crockpot and transfer it to a large bowl or cutting board.
- Using two forks, shred the pork into bite-sized pieces.
- Return shredded pork to the crockpot and toss to coat in the sauce.
4. Assemble the taquitos
- Warm the tortillas in the microwave (wrapped in a damp paper towel) for about 15-20 seconds to make them pliable.
- Place a spoonful of the pulled pork mixture and a sprinkle of cheese in the center of each tortilla.
- Roll the tortillas tightly and secure them with toothpicks if needed.
5. Fry the taquitos
- Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- Carefully add the taquitos to the hot oil, seam side down. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove the taquitos and drain on paper towels.
6. Serve
- Remove toothpicks (if used), and serve warm with your desired toppings like sour cream, salsa, guacamole, and fresh cilantro.
Tips
Type of Tortilla: Corn tortillas are traditional, but flour tortillas work too!
Freezing: Assembled taquitos freeze well before frying. Freeze on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding 1-2 minutes to the cooking time.
No Crock Pot? Cook the pork roast in the oven at 325°F for 3-4 hours, tightly covered, until very tender.
Flavor Variations: Add smoky flavor with liquid smoke, kick up the spice with cayenne pepper, or replace the BBQ sauce with your own creation!
