Here it is, May 3rd and Cinco de Mayo is nearly upon us! But there is still time to make these outstanding BBQ Pulled Pork Taquitos before the big day and I assure you, you will be glad that you did! If you’ll recall, just a few weeks ago I broke out my slow cooker and made some mouth-watering pork carnitas which I used for Carnitas Tacos. Quite unbelievably, I actually had a bit of that pork leftover and that is what went into these Taquitos.
Now don’t get me wrong, I loved those tacos, but I can see firing up that crock pot again just to make these little devils. Not only are they absolutely dee-lish but they are also easy to prepare. No frying, these gems are baked. And where a lot of recipes I perused called for cream cheese, these little fellows are made with ranch dressing and BBQ sauce. Now you can pick whatever BBQ sauce happens to be your favourite. As you know, if you’ve been paying any mind to us around here, we like it pretty spicy, so I went with a Habañero Hot. But you can customize this recipe to your taste and do whatsoever you please, as far as the sauce goes anyway…sweet, mustardy, vinegary…you name it! I will say though if you are going to follow my lead, you might want to have a bunch of beer iced down and ready to go. (Actually, now that I think about it, you should do that regardless of the sauce you pick :)
One thing you should keep in mind is that it does take a while for the slow cooker to work its magic on that pork shoulder, so plan ahead. But once that pork is pulled and ready to go, these Taquitos assemble quickly and easily. You can make up a big tray of them earlier in the day and then just pop them into the oven 30 minutes or so before party guests arrive. Not that you need to have a party to serve these. My husband is already making plans to have the next batch I make all to his self! In fact, I haven’t tried this, but I think you could substitute in some chicken (perhaps rotisserie chicken if you are pressed for time) for the pork and these would still taste superb. So there you have it. I’ve given you a few great Cinco de Mayo recipes now, Carnitas Tacos, Salsa, Guacamole and BBQ Pulled Pork Taquitos. With food mostly covered, you should be well on your way to planning a rocking celebration in just a couple of days. Don’t forget the drinks…oh, and a hot Mariachi Band. Let me know how it goes!
BBQ Pulled Pork Taquitos
recipe slightly adapted from: Tracey’s Culinary Adventures
Yield: 10-12 Taquitos
- 1/4 – 1/3 cup ranch dressing
- 1/3 cup barbecue sauce (I used Sticky Fingers Smokehouse’s Habañero Hot sauce)
- 1/2 teaspoon paprika
- 1/2 teaspoon chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- pinch of red pepper flakes
- dash of hot sauce
- 1/2 teaspoon packed brown sugar (light or dark)
- 1/4 teaspoon kosher salt
- 1/4 cup diced red onion
- 3 scallions, thinly sliced
- 1/4 cup minced fresh cilantro
- 2 cups shredded pulled pork (I used left-overs from the pork I made for Carnitas Tacos)
- 1 cup shredded cheese (I used Sargento’s Four Cheese Mexican Blend)
- 10-12 (6-inch) corn or flour tortillas
- ranch dressing and/or barbecue sauce, for serving
Preheat oven to 425° F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
In a large bowl, stir together 1/4 cup of the ranch dressing, the barbecue sauce, paprika, chile powder, garlic powder, mustard powder, brown sugar, salt, red onion, scallions and cilantro. (If the mixture seems too dry, add the remaining ranch dressing.) Add the pork and cheese and stir until evenly distributed. Season the mixture to taste with salt and pepper.
Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. Microwave for 25 seconds, or until the tortillas are soft and pliable. Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Spray the tops of the taquitos with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes, or until the tortillas are crisp and golden. Serve with salsa and/or barbecue sauce.