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!

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.

Ever 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.

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!

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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!

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Prep Time: 20 mins

Cook Time: 5 hrs 30 mins

Total Time: 5 hrs 50 mins

Servings: 8 -10 servings

Recipe Author The Chunky Chef

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.

Notes

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

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