Pulled Pork Taquitos

Cook Time

300 mins

Cooking Method

Roasting

Cuisine

Tex Mex

Difficulty

Moderate

Prep Time

20 mins

Servings

4



Ingredients


⅓ cup Apple Cider Vinegar

½ cup, Plus Extra for Dipping BBQ Sauce

4 cups Chicken Broth

1 teaspoon Chili Powder

⅓ cup Mustard

2 tbsp Olive Oil

6 tbsp Pit Boss Pulled Pork Rub

4 lb. Pork Shoulder, Bone In

1 ½ cup sharp cheddar cheese, shredded

¼ cup Sour Cream

10 Flour Tortillas



Cooking Instructions


These cheesy pulled pork taquitos are what tailgating and big game dreams are made of. Shredded low-and-slow smoked pork shoulder is tossed with tangy BBQ sauce, sour cream and cheddar cheese then rolled up in a tortilla and grilled until crispy. Easy to eat and easy to throw together, these homemade taquitos will be a hit served with BBQ sauce, salsa, ranch or guacamole.

What are Taquitos?

Essentially taquitos are rolled tacos that are usually cooked in a deep fryer. Also referred to as a flauta, these taquitos forgo frying for the pellet grill where they are cooked at 400°F for crispy and delicious tacos with a pulled pork filling.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

This recipe uses Pit Boss Pulled Pork Rub

  1. Fire up your Pit Boss grill to 400°F. If using a gas or charcoal grill, set the temp to medium heat. In a bowl, combine the chicken broth, mustard, apple cider vinegar, and 1 tablespoon of Pulled Pork Seasoning. Whisk well to combine and set aside.
  2. Generously season the pork shoulder with the remaining 3 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.
  3. Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the chicken broth mixture over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.
  4. Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and grill for four to five hours, or until the pork is tender and falling off the bone.
  5. Remove the pork from the grill and allow to cool slightly. Place on a cutting board and shred with meat claws, reserving about 2.5 cups. Fire up Pit Boss grill to 425°F.
  6. In a mixing bowl, combine sour cream, BBQ sauce, and chili powder. Stir in cheddar cheese and pork until well combined.
  7. Lay each tortilla flat on your work surface and scoop about ¼ cup of pork mixture in the center, lengthwise. Roll up tightly and place seam side down on baking sheet. Repeat with all tortillas, then brush tops lightly with olive oil.
  8. Transfer baking sheet to grill and cook for 15-20 minutes at 400°F , or until cheese has melted and tortilla edges have turned a golden brown. Serve with extra BBQ sauce for dipping and enjoy!


Special Tools


  • Aluminum Foil
  • Baking Sheet
  • Basting Brush
  • Cutting Board
  • Disposable Aluminum Pan
  • Meat Claws
  • Small Mixing Bowl
  • Small Serving Bowl


Bigger. Hotter. Heavier. Tip


For an extra juicy pork shoulder, make double of the broth mixture and inject into the pork shoulder meat prior to cooking.



Diet Info


  • Flexible Dieting


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