Pulled Pork Taquitos

Servings: 12

Shredded pork

  • 1 cup salsa
  • 5- to 6-pound pork shoulder
  • 1-ounce packet taco seasoning

Taquitos

  • 2 cups shredded pork
  • 4 ounces cream cheese, softened
  • 1½ cups shredded cheddar cheese
  • 1/3 cup salsa
  • 1 teaspoon smoked paprika
  • 12 corn tortillas (white or yellow)
  • Oil for frying
  • Toppings, if desired

To make the shredded pork:

  1. Pour the salsa into the bottom of a slow cooker.
  2. Place the roast on top and sprinkle the seasoning over the meat.
  3. Cook on high for 6 to 8 hours or on low for 9 to 10 hours or until it shreds easily.

To make the taquitos:

  1. Combine the shredded pork, cream cheese, cheddar cheese, salsa and smoked paprika in a large bowl.
  2. Pour your frying oil into a large skillet or frying pan (about 1 inch of oil is ideal). Heat the oil to 350 F.
  3. Roll about ¼ cup of the pork mixture up in each of the tortillas. (Tip: If your tortillas begin to break, microwave them 15 to 20 seconds to warm them up. This will make them more pliable.)
  4. Place a few taquitos into the hot oil, seam side down. Fry for 3 to 5 minutes or until golden brown.
  5. Remove to a paper towel-lined plate and serve warm with sour cream, salsa, and guacamole, if desired.

Notes

  • The recipe for pulled pork will yield more than enough for this recipe. Use the extra meat for tacos, quesadillas, and pulled pork nachos—or freeze and save for later!
  • You can also use small flour tortillas; it’s not as traditional, but still delicious!