Shredded Pork Taquitos

By trf0ster

Ingredients

• Cilantro and Lime Sour Cream:
• 2 tsp olive oil
• 1 1/2 - 2 lb pork butt roast (you can use pork sirloin because it's lean)
• 3-4 fire roasted poblano peppers* or 1- 7 oz can of whole green chiles
• NOTE: Or, use a quality brand of Chili Verde Sauce, about 1 1/2 cups or 12 oz.
• 5-6 cloves of garlic, minced
• 1/2 cup sour cream (I used non fat)
• 1-2 tbsp cilantro, chopped
• Juice of 1/2 a lime
• 1 large onion, cut into rough chunks
• Dry Rub (note, measurements are approximate; adjust to suit your taste)
• 1 Tbsp. Dried oregano
• 1 Tbsp. Cumin powder
• 1 tsp. chili powder
• 1 tsp. Garlic powder
• 1 Tbsp Kosher salt and fresh cracked pepper, to taste
• 2 cups of chicken broth
• Dips:
• Guacamole
• Salsa
• Cilantro and Lime Sour Cream
• Additional Ingredients:
• 12 (or more) corn tortillas
• Shredded Mexican cotija cheese (or cheese of your choice)
• 1-2 Tbsp vegetable oil
• NOTE: I froze half of the shredded pork for a future meal because I had approximately 12-14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix m

Details

Servings 12
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Preheat oven to 275 degrees.

*HOW TO ROAST YOUR OWN WHOLE PEPPERS

* Heat your broiler and move the rack to the highest position.
* Place poblano peppers onto a baking sheet and broil for approximately 5 minutes. You want to see a blackened and blistered skin. Turn the peppers over to roast on the other side.
* With tongs, place into a bowl and cover with plastic)-- or a paper bag for a few minutes.
* Very carefully, I hold the stem of the pepper and with my fingers (making sure not to burn myself) the scaled skin should peel right off.
* Once peeled, pull on the stem to remove it. Using a butter knife, gently scrape out the seeds.

NOTE: You can skip the steps above, and buy a quality chili verde sauce for a quicker version.

Wash pork butt and pat very dry. The dryer the meat, the better the sear!

Lightly coat the pork with a 1-2 Tbsp of olive oil (or vegetable oil) and sprinkle the seasoning mix and pat into the pork. Set aside.

Heat olive oil in a small Dutch oven over very high heat. Once it's "screaming" hot, add the seasoned pork roast and sear on all sides, about 3 minutes per side.

Add the chicken broth, chopped garlic and fire-roasted poblano peppers (skins removed and sliced lengthwise (or canned whole green chiles, or jar of salsa verde).

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.
NOTE: After searing the pork, you can cook this in a slow cooker.

Additional Ingredients:

12 (or more) corn tortillas
Shredded Mexican cotija cheese (or cheese of your choice)
1-2 Tbsp vegetable oil

Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften.

In a skillet (I use non-stick) heat oil on medium high heat**.

Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Depending on the size of your skillet, you can cook several at a time, as long as you don't overcrowd them.

NOTE: You can prepare these a day ahead of time, cover with plastic and store in the fridge.

To cook:
Place, seam side down, in the skillet and cook until crispy and golden brown-- approximately 3-4 minutes. Turn to the other side until golden. Place on a heavy duty paper towel to absorb any excess oil.

You can easily keep these warm in the oven on low heat.

**You can opt to roll them into a baking pan. Spray a little oil on top, bake at 375ºfor 15 min, or until crispy -or- put them in a baking pan, spray with oil, then FREEZE. When frozen, put in a freezer Ziploc bag. Then pull out as many as you need and bake.


Cilantro and Lime Sour Cream:

1/2 cup sour cream (I used non fat)
1-2 tbsp cilantro, chopped
Juice of 1/2 a lime

Combine all ingredients and mix thoroughly.