These Pork Taquitos are filled with slow cooker BBQ pork loin, rolled in tortillas with cheese and baked. Served with sour cream and fresh pico de gallo!
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.