Shredded Pork Taquitos
Crispy, golden perfection meets tender, flavor-packed meat in these irresistible Shredded Pork Taquitos. This recipe takes humble boneless pork shoulder and transforms it into melt-in-your-mouth shredded pork, slowly simmered in a medley of bold spices like cumin, chili powder, and garlic powder. Rolled inside pliable corn tortillas with a blend of cheddar and Monterey Jack cheeses, every bite bursts with savory goodness. Fried to crunchy perfection and served with creamy sour cream, zesty guacamole, and fresh pico de gallo, these taquitos are an absolute crowd-pleaser. Perfect for game-day snacks, casual gatherings, or a fun family dinner, this easy-to-follow recipe delivers restaurant-quality results right at home. Looking for the ultimate homemade taquito experience? Shredded Pork Taquitos have you covered.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1.5 teaspoons Cumin
- 1 teaspoon Chili powder
- 1 cup Chicken broth
- 12 Corn tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
- 0.5 cup Pico de gallo (optional, for serving)
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Season the pork shoulder evenly with salt, black pepper, garlic powder, cumin, and chili powder.
3. Sear the pork shoulder in the hot skillet for 3-4 minutes per side until browned.
4. Add 1 cup of chicken broth to the skillet, reduce the heat to low, cover with a lid, and simmer for 2.5-3 hours or until the pork is fork-tender and easy to shred. Add more broth as needed to prevent the pan from drying out.
5. Once cooked, remove the pork from the skillet and shred it using two forks. Set aside and let it cool slightly.
6. Heat the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
7. Place a small handful of shredded pork (about 2 tablespoons) and a sprinkle of shredded cheddar and Monterey Jack cheese in each tortilla. Roll the tortilla tightly and secure with a toothpick if necessary.
8. Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C).
9. Fry the taquitos in batches, seam-side down, for 2-3 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
10. Serve the taquitos warm with optional sour cream, guacamole, and pico de gallo on the side for dipping.
Nutrition Facts
Calories |
6932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 621.1 g | 796% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 15.1 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2149 mg | 165% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
