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Shredded Pork Taquitos

This is a budget friendly recipe to make shredded pork. The meat is tender, flavorful and you can make it in either a crockpot or you choose to braise it in a dutch oven. The leftovers make great pork empenadas.

Yield: 12 servings

2
tsp olive oil
1 ½ - 2
lb pork butt roast (you can use pork sirloin because it's lean)
3-4
fire roasted poblano peppers* or 1- 7 oz can of whole green chiles
5-6
cloves of garlic, minced
1
large onion, cut into rough chunks
Dry Rub (note, measurements are approximate; adjust to suit your taste)
1
Tbsp. Dried oregano
1
Tbsp. Cumin powder
1
tsp. Garlic powder
1
Tbsp Kosher salt and fresh cracked pepper, to taste
2
cups of chicken broth
Dips:
Guacamole
Salsa
Cilantro and Lime Sour Cream
Additional Ingredients:
12
(or more) corn tortillas
Shredded Mexican cotija cheese (or cheese of your choice)
1-2
Tbsp vegetable oil
NOTE: I froze half of the shredded pork for a future meal because I had approximately 12-14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix m

Preheat oven to 275 degrees.

*HOW TO ROAST YOUR OWN WHOLE PEPPERS

Heat your broiler and move the rack to the highest position.
* Place poblano peppers onto a baking sheet and broil for approximately 5 minutes. You want to see a blackened and blistered skin. Turn the peppers over to roast on the other side.
* With tongs, place into a paper bag for a few minutes.
* Very carefully, I hold the stem of the pepper and with my fingers (making sure not to burn myself) the scaled skin should peel right off.
* Once peeled, pull on the stem to remove it. Using a butter knife, gently scrape out the seeds.

Wash pork butt and pat very dry. The dryer the meat, the better the sear!

Lightly coat the pork with a 1–2 Tbsp of olive oil (or vegetable oil) and sprinkle the seasoning mix and pat into the pork. Set aside.

Heat olive oil in a small Dutch oven over very high heat. Once it's "screaming" hot, add the seasoned pork roast and sear on all sides, about 3 minutes per side.

Add the chicken broth, chopped garlic and fire-roasted poblano peppers (skins removed and sliced lengthwise (or canned whole green chiles).

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 ½ to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10–15 more minutes.

Additional Ingredients:

12 (or more) corn tortillas
Shredded Mexican cotija cheese (or cheese of your choice)
1–2 Tbsp vegetable oil

Wrap 10 corn tortillas in damp paper towels for 1–2 minutes in the microwave to soften.

In a skillet (I use non-stick) heat oil on medium high heat**.

Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Depending on the size of your skillet, you can cook several at a time, as long as you don't overcrowd them.

Place, seam side down, in the skillet and cook until crispy and golden brown—approximately 3–4 minutes. Turn to the other side until golden. Place on a heavy duty paper towel to absorb any excess oil.

You can easily keep these warm in the oven on low heat.

**You can opt to bake the taquitos by spraying the prepared tortillas with olive oil spray. Bake at 425F on a baking sheet until crunchy and golden.

Cilantro and Lime Sour Cream:

½ cup sour cream (I used non fat)
1–2 tbsp cilantro, chopped
Juice of ½ a lime

Combine all ingredients and mix thoroughly.