Shredded Pork Taquitos
I had a pork roast to use up and decided to cook it slow and low in the oven with green chiles. I thought I was going to make tacos or a taco salad with the pork, but at the last minute, I decided to try making baked taquitos. I was worried they wouldn’t be as good as fried taquitos, but I was pleasantly surprised because we all thought they were amazing. The pork was tender and juicy, while the tortillas were very crispy. I served these pork taquitos with salsa, guacamole, cilantro & lime sour cream, and hot sauce.
Shredded Pork Taquitos
Shredded Pork Ingredients:
- 1½-2 lb pork shoulder or butt
- Dried oregano, to taste
- Cumin powder, to taste
- Garlic powder, to taste
- Sea salt and fresh cracked pepper, to taste
- 1 tbsp olive oil
- 1 (7- oz) can of whole green chiles
- 5 cloves of garlic, chopped finely
- 2 cups of chicken broth
Side note: I don’t have exact measurements of the seasonings because I just sprinkled them all over the roast.
Cilantro and Lime Sour Cream:
- ½ cup sour cream
- 1 tbsp yellow onion, minced finely
- 1-2 tbsp cilantro, chopped, to taste
- Juice & zest of ½ a lime
Other Ingredients:
- Corn tortillas
- Monterey Jack cheese, shredded, to taste
- Olive oil or olive oil spray
Serving:
How to Make Shredded Pork Taquitos
Preheat the oven to 275 degrees.
Prepare the pork by seasoning the entirety with oregano, cumin, garlic powder, sea salt, and freshly cracked black pepper to taste.
Heat olive oil in a small Dutch oven over medium-high heat. Once hot, add the seasoned pork roast and sear on all sides.
Add the chopped garlic, whole green chiles, and chicken broth.
Cover with a lid and place in the oven for 2 hours, then turn the roast over.
Cook for an additional 1½ to 2 hours or until the meat shreds easily with a fork.
Shred the entire roast and mix the meat with the juices, then let it simmer in the oven for 10-15 more minutes.
Meanwhile, make the cilantro & lime sour cream by combining the sour cream, onion, cilantro, lime juice, and lime zest.
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Heat the tortillas by wrapping 10 corn tortillas in damp paper towels and microwave for 30-60 seconds to soften.
Prepare the pork taquitos by placing a bit of cheese in the center of the tortilla, then top with a bit of shredded pork and roll.
Place, seam side down, on a baking sheet that’s been coated with cooking spray.
Finish rolling the taquitos, then brush or spray them with olive oil.
Bake the taquitos by placing the baking sheet in the oven for 5-7 minutes.
Flip over and cook for an additional 5-6 minutes, or until crispy and golden brown.
Serve the taquitos, guacamole, salsa, cilantro & lime sour cream, and hot sauce immediately. Enjoy.
Equipment
Ingredients
Shredded Pork Ingredients:
- 1½-2 lb pork shoulder or butt
- Dried oregano to taste
- Cumin powder to taste
- Garlic powder to taste
- Sea salt and fresh cracked pepper to taste
- 1 tbsp olive oil
- 1 (7- oz) can of whole green chiles
- 5 cloves of garlic chopped finely
- 2 cups of chicken broth
Cilantro and Lime Sour Cream:
- ½ cup sour cream
- 1 tbsp yellow onion minced finely
- 1-2 tbsp cilantro chopped, to taste
- Juice & zest of ½ a lime
Other Ingredients:
- Corn tortillas
- Monterey Jack cheese shredded, to taste
- Olive oil or olive oil spray
Serving:
- Guacamole
- Salsa
- Cilantro and Lime Sour Cream
Instructions
- Preheat the oven to 275 degrees.
- Prepare the pork by seasoning the entirety with oregano, cumin, garlic powder, sea salt, and freshly cracked black pepper to taste.Side note: I don't have exact measurements of the seasonings because I just sprinkled them all over the roast.
- Heat olive oil in a small Dutch oven over medium-high heat. Once hot, add the seasoned pork roast and sear on all sides.
- Add the chopped garlic, whole green chiles, and chicken broth.
- Cover with a lid and place in the oven for 2 hours, then turn the roast over.
- Cook for an additional 1½ to 2 hours or until the meat shreds easily with a fork.
- Shred the entire roast and mix the meat with the juices, then let it simmer in the oven for 10-15 more minutes.
- Meanwhile, make the cilantro & lime sour cream by combining the sour cream, onion, cilantro, lime juice, and lime zest.
- Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
- Heat the tortillas by wrapping 10 corn tortillas in damp paper towels and microwave for 30-60 seconds to soften.
- Prepare the pork taquitos by placing a bit of cheese in the center of the tortilla, then top with a bit of shredded pork and roll.
- Place, seam side down, on a baking sheet that's been coated with cooking spray.
- Finish rolling the taquitos, then brush or spray them with olive oil.
- Bake the taquitos by placing the baking sheet in the oven for 5-7 minutes.
- Flip over and cook for an additional 5-6 minutes, or until crispy and golden brown.
- Serve the taquitos, guacamole, salsa, cilantro & lime sour cream, and hot sauce immediately. Enjoy.
