These homemade Pork Taquitos are filled with delicious slow cooker BBQ pork loin, 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!
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 BBQ Pork Taquitos are crazy delicious without it, but with a little sprinkled on top, they’re next level.
The boneless pork loin filling started more like pulled pork, meant for sliders. But Paul, who absolutely loves my Baked Chicken Taquitos, suggested I use it as a filling for Pork Taquitos instead. Reason #672 why I keep him around.
Can these Taquitos be made in advance?
The BBQ flavored pork loin roast used in this recipe is made in the crock pot and slow cooks all day, then shredded, just like pulled pork. It can be cooked and stored in the refrigerator for up to 3 days in advance of forming the Taqutios. More than that and you’re risking needing to toss it, according to USDA guidelines. (If you do prepare the pork ahead of time, bring it to room temperature before filling the tortillas, or increase your baking time, keeping a careful eye so they don’t burn.)
Can these Taquitos be frozen?
Yep, they 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.
Are there any substitutions for these Pork Taquitos?
- I’m sure chicken would be delicious in place of the pork, but I haven’t tested them. And I already have a wonderful Chicken Taquitos recipe (as mentioned above), so these are a great alternative to those.
- Corn tortillas can be substituted for the flour. Just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary.) Since they’re typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.
- You can also vary the cheese. Cheddar, Monterey Jack, and Pepperjack would all work.
These are so yummy! Even my kids, who would still pick any cuisine over Tex-Mex, really liked them. Don’t skip the sour cream and pico de gallo – they really seal the deal!
BBQ Pork Taquitos
Ingredients
- nonstick cooking spray
- 3 1/2 pound boneless pork loin roast
- 1/4 teaspoon Kosher salt (plus more for tortillas)
- 1 cup barbecue sauce
- 1/2 cup pineapple juice
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 2 cups shredded Mexican cheese blend
- 16 8-inch flour tortillas
- sour cream , for serving
- pico de gallo , for serving
Instructions
- Coat a 6 quart slow cooker with nonstick cooking spray. Place the pork roast inside; sprinkle both sides with the 1/4 teaspoon salt.
- In a mixing bowl, whisk together the barbecue sauce, pineapple juice, liquid smoke, and garlic powder. Pour on top of the pork and coat all over.
- Cover and cook on low for 6 hours.
- Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
- 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.
- 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 on the 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.
- Transfer to the oven and bake for 10-12 minutes or until golden brown and cheese has melted.
- Serve warm Taquitos with sour cream and pico de gallo.
Notes
- The pork can be cooked and stored in the refrigerator for up to 3 days in advance of forming the Taqutios. (If you do prepare the pork ahead of time, bring it to room temperature before filling the tortillas, or increase your baking time, keeping a careful eye so they don't burn.)
- To freeze: 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.
- For substitutions or more information, please refer to the full article.
Christine Lerose says
I made this and it was delicious. My husband had me make 40 of them and I froze them. I never had taquitos prior to making this recipe!! So quick and easy to make! Thank you for such a great recipe!
Mom says
These will be great to have in the freezer for a quick night dinner. I’ll be making soon.
The baked chicken taquitos look good too.