These Pulled Pork Taquitos are filled with delicious Hawaiian flavored slow cooked pork, then rolled in tortillas with cheese and baked. Served with sour cream and fresh pico de gallo, they are awesome! Super easy, flavorful, and freeze beautifully if you want to make extra for later.

Baked Pulled Pork Taquitos

I’m not sure if I keep making a fresh batch of pico de gallo to go with new recipes, or if I keep making new recipes to go with the pico de gallo. All I know is, I keep making it…and it’s pretty much the best condiment ever, elevating everything to another level. These Pulled Pork Taquitos are crazy delicious without it, but with a little sprinkled on top, they’re next level.

The pulled pork filling has a Hawaiian flavor made with barbecue sauce, pineapple juice, liquid smoke, and seasonings. The taquitos are great as an appetizer or a meal served with some rice and a side salad. and since they’re individual, you can bake up as many or as few as you like!

Pork Taquitos Recipe

These homemade baked pork taquitos are made with just a handful of simple, delicious ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Pork – You’ll need a 3 pound boneless Pork shoulder (or sometimes called Boston Butt, which is the same thing) for this recipe.
• Barbecue sauce – Grab your favorite one at the store or try my easy homemade traditional BBQ sauce or Bourbon BBQ sauce.
• Pineapple juice – Pineapple juice adds the bright, citrusy tropical flavor and also helps tenderize the meat.
• Liquid smoke – Adds a bit of the smoked flavor to the pork.
• Brown sugar – Provides some sweetness with notes of molasses to balance out the acidic pineapple juice.
• Seasonings – Coarse salt and garlic powder.
• Shredded cheese – I use the Mexican blend, but Monterey Jack, cheddar, or pepper jack for added heat all work great.
• Flour tortillas – My family prefers flour tortillas for these, but corn tortillas work, too. See note below.
• Cooking spray – This helps the tortillas get crispy as they bake.
• For serving – Sour cream and pico de Gallo.

How to Make Pork Taquitos

These are so easy to make in a only a couple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Cook the pork. Remove skin and any excess fat (but not all) from the pork and place inside a greased 6 quart crockpot; sprinkle both sides with coarse salt. Mix together the barbecue sauce, pineapple juice, liquid smoke, brown sugar, and garlic powder. Pour on top of the pork and coat all over. Cover and cook on low for 8 hours.
2. Shred pork. Shred the cooked pork with two forks in the liquid. Then transfer to a bowl with tongs or slotted spoon, letting any excess liquid drip off.
3. Soften the tortillas. Soften a few tortillas at a time in the microwave to make them pliable and soft enough to roll (about 10 seconds.)
4. Fill and roll the tortillas. Place about 1/3 cup of the shredded pork and 3 tablespoons of cheese on the lower third of each tortilla. Roll up and place seam-side down in a single layer on a parchment lined baking sheet. Repeat with all the tortillas. Spray a very light layer of cooking spray on the tops of assembled taquitos and sprinkle with a little salt (don’t skip the salt!)
5. Bake. Bake at 400F for 10-12 minutes or until golden brown and crisp and cheese has melted.
6. Enjoy. Serve warm Taquitos with sour cream and pico de gallo and enjoy.

Serving Suggestions

Serving these Pork Taquitos with sour cream and homemade Pico de Gallo really seal the deal. They’re also great with Chimichurri Sauce, or guacamole as an appetizer. If you’re looking to make them more of a meal, enjoy them with simple Spanish Rice or cilantro lime rice.

Make Ahead and Proper Storage

• Pulled pork. This can be cooked and stored in the refrigerator in a tightly sealed container for up to 3 days in advance of forming the Taqutios. Bring it to room temperature before filling the tortillas, or increase your baking time by a minute or two, keeping a careful eye so they don’t burn.
• Taquitos. These freeze great! Prepare the Taquitos through rolling them; place on a baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag (and store up to 2 months.) When ready to cook, transfer to a lined baking sheet (no need to thaw first), spray with the cooking spray and sprinkle with salt. Bake at 400 degrees F for 15-20 minutes until crisp and golden.
• Storing leftovers. Baked and cooled taquitos should be stored in the refrigerator in an airtight container or wrapped in foil for up to 3 days. Reheat in the oven or air fryer.

More Pork Recipes:

• Pork Carnitas
• Pork Medallions
• Air Fryer Pork Chops
• Moo Shu Pork

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!