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Home / Main Dishes / Pork

Slow Cooker Salsa Verde Pork Taquitos

4
/5
5 hours 50 minutes
21 Comments
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By: The Chunky Chefpublished: 08/25/2016

This post may contain affiliate links. Please read my disclosure policy.

The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried!

Crunchy corn tortillas filled with silky shredded salsa verde pork and gooey shredded cheese, fried to a crisp and ready for dipping in the most tantalizing avocado lime crema!

This post is sponsored by OhioPork.org. All opinions are my own.

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.comEver since I made THESE taquitos last year on the blog, I’ve been dreaming of ways to re-invent them.  When the Ohio Pork Council reached out, I knew I had to make some delicious pork taquitos!

But not just any pork taquitos… I wanted to make a great roasted salsa verde salsa to go with the pork, then decided to cook the pork IN the salsa, for an amazing punch of flavor!

If you really want to cut down on the time for this recipe, you can use a jar of your favorite salsa verde… but if you have the time, I HIGHLY recommend making your own homemade version.

The flavors are simply outstanding, without too much effort!  You could even make the salsa the day before and keep it in an airtight container in the refrigerator.

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

In fact, a lot of this recipe could be made ahead of time… the crema, and even the pork.  We like to have the shredded salsa verde pork as tacos or over nachos one night, then use the leftovers to make the taquitos the next night.  Leftovers of the pork can be frozen too!

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

Slow Cooker Salsa Verde Pork Taquitos

4 from 1 vote
Author: The Chunky Chef
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
Servings: 8 -10 servings
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The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried!

Ingredients

  • SALSA VERDE:
  • 2 lbs tomatillos (about 10-12 tomatillos), husks removed and washed
  • 1 yellow onion peeled and quartered
  • 4 cloves garlic smashed
  • 2 jalapenos stems cut off
  • 1/3 cup fresh cilantro
  • 1 tsp salt
  • Juice of 1/2 a lime
  • 2 tsp honey
  • PORK:
  • 2 lb pork roast I used a boneless rump roast
  • salt and pepper to taste
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • TAQUITOS:
  • Soft corn tortillas
  • Oil for frying I used sunflower oil
  • Shredded Monterey Jack cheese
  • Fresh cilantro for garnish
  • Fresh avocado diced
  • Fresh jalapenos sliced
  • AVOCADO LIME CREMA:
  • 1 avocado pitted
  • 1/2 cup sour cream
  • 1 1/2 Tbsp mayonnaise
  • 1 lime zested and juiced
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder

Instructions

  • MAKE THE SALSA VERDE:
  • Preheat oven to 450 degrees F and line a baking sheet with aluminum foil sprayed lightly with cooking spray.
  • Place tomatillos, onion, garlic and jalapenos on baking sheet and roast for 10 minutes. Flip peppers, onions, garlic and tomatillos over and roast another 10 minutes.
  • Carefully transfer to blender or food processor and pulse until semi-smooth.
  • Add cilantro, salt, lime juice and honey, and pulse again until smooth.
  • MAKE THE PORK:
  • Season pork roast with salt and pepper.
  • Add olive oil and butter to a large skillet and heat over HIGH heat.
  • Add pork and sear on both sides, about 2-3 minutes per side.
  • Transfer pork, and drippings, to slow cooker.
  • Pour in 3/4 of the salsa verde, reserving the last 1/4 to an airtight container in the refrigerator.
  • Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
  • Carefully remove pork to a bowl and shred, then add back to the slow cooker and stir to combine pork with the salsa.
  • MAKE THE TAQUITOS:
  • Heat oil in a large heavy bottomed pot over MED heat, until about 350 degrees F.
  • Line a baking sheet with paper towels and top with a cooling rack. Set aside.
  • Warm corn tortillas in the microwave until soft and pliable. You may have to do this one at a time, so they don't cool down too much.
  • Add a few tablespoons of shredded salsa verde pork to the lower 1/3 of the tortilla, then top with a sprinkle of Monterey Jack cheese. Roll the tortilla up from the bottom towards the top.
  • Using stainless steel tongs, carefully pick up rolled tortilla and place in hot oil, seam side down. Hold with the tongs for about 15 seconds to make sure the tortilla won't come unrolled.
  • Fry for 1-2 minutes per side, until golden brown.
  • Transfer taquito to the cooling rack.
  • Repeat process with remaining tortillas.
  • MAKE THE CREMA:
  • Add all ingredients to blender or food processor and blend until smooth.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. To serve: Serve taquitos alongside a bowl of the reserved salsa verde and a bowl of avocado lime crema. Sprinkle taquitos with minced cilantro, diced avocado, sliced jalapenos and serve with a lime wedge alongside.
2. Recipe adapted from FoodieCrush

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

Slow Cooker Salsa Verde Pork Taquitos | The pork for these taquitos is simmered in a homemade salsa verde, shredded, piled high with cheese, wrapped up in tender corn tortillas and fried! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Mary Tognazzini says

    Posted on 12/25 at 9:54 am

    RUMP ROAST? SAME RECIPE USING BEEF?

    Reply
    • The Chunky Chef says

      Posted on 12/25 at 9:42 pm

      I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!

      Reply
  2. billy weaver says

    Posted on 6/24 at 4:16 pm

    How many taquitos will this make?
    Thank you for your time

    Reply
    • The Chunky Chef says

      Posted on 6/24 at 8:59 pm

      It all depends on how much filling you add to the taquitos… but I would say anywhere from 20-30

      Reply
  3. Nicole says

    Posted on 9/14 at 11:51 am

    This is totally pinned! Great recipe!

    Reply
    • The Chunky Chef says

      Posted on 9/17 at 10:30 pm

      Thanks so much Nicole! 🙂

      Reply
  4. Cathy @ Noble Pig says

    Posted on 8/28 at 10:39 pm

    This is my kind of tasty food! Looks delicious.

    Reply
    • The Chunky Chef says

      Posted on 9/4 at 9:28 pm

      Thanks Cathy!

      Reply
  5. Debra A Attinella says

    Posted on 8/28 at 9:33 am

    I want to pop a few of these in my mouth! They look delicious!

    Reply
    • The Chunky Chef says

      Posted on 9/4 at 9:28 pm

      Thanks Debra! 🙂

      Reply
  6. Joanie @ ZagLeft says

    Posted on 8/27 at 1:09 pm

    Amanda, these taquitos look so good. That shell looks like it’s perfectly crunchy and the filling looks amazing. Such a great, easy recipe that I’m looking forward to trying.

    Reply
  7. Melanie Kathryn says

    Posted on 8/26 at 9:37 am

    Amanda, your photography is amazing! These look like they need to be made here in my kitchen ASAP!

    Reply
    • The Chunky Chef says

      Posted on 8/27 at 8:17 am

      Thank you so much Melanie!! 😀 I hope you love them!

      Reply
  8. Shelley @ Two Healthy Kitchens says

    Posted on 8/26 at 8:18 am

    These are insanely gorgeous – I so absolutely wish I could reach right through my computer screen and grab one! So many wonderful flavors, all wrapped up in a crispy-crunchy shell! Mmmmm … And it’s awesome that this recipe so easily starts out in the slow cooker! Just love it! Pinning, for sure!

    Reply
    • The Chunky Chef says

      Posted on 8/27 at 8:16 am

      Thanks so much Shelley!! 🙂 The slow cooker is definitely my friend!

      Reply
  9. Stephanie says

    Posted on 8/25 at 2:19 pm

    I love using my slow cooker. These look incredible!

    Reply
    • The Chunky Chef says

      Posted on 8/25 at 8:46 pm

      Thanks Stephanie!! 🙂

      Reply
  10. Kacey @ The Cookie Writer says

    Posted on 8/25 at 11:25 am

    I never NOT leave this site feeling hungry! These are amazing, Amanda!

    Reply
    • The Chunky Chef says

      Posted on 8/25 at 8:43 pm

      Thanks so much Kacey!!! 😀

      Reply
  11. Amy @ Little Dairy on the Prairie says

    Posted on 8/25 at 10:40 am

    First of all your photography is gorgeous! Second, I can’t decide which I want most…the crunchy shell or all the yummy pork!

    Reply
    • The Chunky Chef says

      Posted on 8/25 at 8:43 pm

      Thanks SO much Amy!!! 🙂 I’m a sucker for the crunchy shell, but that velvety pork sure is addicting!

      Reply

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