Crock-Pot Mexican Pork and Baked Taquitos

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Crock-Pot Mexican Pork and Baked Taquitos recipe by Barefeet In The Kitchen

This is some of the best pulled pork I’ve ever made. On it’s own, stuffed into tacos or burritos, served over rice, this pork is slightly spicy, with just enough heat to keep it interesting, without burning your mouth.

The Mexican spices infuse the pork roast as it simmers in the crock-pot; meaning that with very little effort you can have dinner on the table.

I’ve made this pork twice, once from frozen and another time fully thawed. After I made this the first time and served the pork in burrito bowls; I couldn’t resist trying my hand at taquitos.

Cooking Tip: If you aren’t up for dipping the tortillas in warm oil to soften them, do not skip warming them in the pan. Even without the oil, warming the tortillas prior to rolling will help hold them together. The first few times I made taquitos, they just fell apart in the oven. Warming them helps them avoid cracking.

Crock-Pot Mexican Pork and Baked Taquitos recipe by Barefeet In The Kitchen

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Crock-Pot Mexican Pork and Baked Taquitos

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Servings: 24 servings

Ingredients 

  • 2 lb pork roast I used a sirloin tip pork roast
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder I used NM red chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon granulated onion or onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 30 white corn tortillas
  • 2 cups shredded Mexican blend pepper jack or monterey jack cheese
  • Optional: sour cream guacamole, salsa for dipping

Instructions

  • Place the roast in the crock-pot and sprinkle the spices all over it. Add the water and cover with the lid. Cook on LOW for 6-7 hours if frozen or 4-5 hours if thawed. Alternatively, you can cook the roast on HIGH for 3-4 hours if frozen or 2-3 hours thawed. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.
  • If you are making taquitos, place a dry skillet over medium high heat. Warm the tortillas in the skillet, one at a time, they will become soft and pliable and it will be easier to roll them without cracking the tortillas. You can also warm 1/4 cup of oil in the skillet and then dip each tortilla in the oil prior to rolling them.
  • Preheat the oven to 350 degrees. Set out a large baking sheet. Place a warmed tortilla on the sheet, layer a tablespoon or so of cheese across the center of the tortilla and then a few tablespoons of the pulled pork. Roll the tortilla around the filling and place it seam side down on the baking sheet.
  • Once all of the taquitos are rolled, bake until lightly browned and crisp on the edges. Serve with the condiments of your choice. Enjoy!
  • FREEZER MEAL: This meal can be frozen in two different ways. Once the
  • meat is cooked and shredded, let it cool then store it in an airtight
  • bag. Let it thaw completely in the refrigerator prior to reheating. You can also prep everything for the crock-pot and then freeze the uncooked pork and along with all the spices in a large freezer bag. Thaw in the refrigerator prior to
  • cooking or place in the crock-pot still frozen.
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Mary Younkin

Mary Younkin

Hi, Iโ€™m Mary. Iโ€™m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris Scheuer says

    Oh Mary, these look so good! I love that you used a sirloin roast rather than a boston butt. The butt roasts are so moist but I'm always thinking of how much fat is underneath all that goodness. I think my family would go crazy over this. I can see serving these with all kinds of fun fresh condiments. Thanks!