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Pulled Pork Taquitos

Pulled Pork Taquitos

Category Pork Appetizers Lunch Dinner Leftover Ideas Kid Friendly Grill Game Day Cinco de Mayo
Servings 4
Prep Time 20 minutes
Cook Time 300 minutes

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!

Author:
Pit Boss Kitchen

Ingredients
  • 1/3 cup Apple Cider Vinegar
  • 1/2 cup, Plus Extra for Dipping BBQ Sauce
  • 4 cups Chicken Broth
  • 1 Teaspoon Chili Powder
  • 1/3 cup Mustard
  • 2 Tablespoon Olive Oil
  • 4 lb. Pork Shoulder, Bone In
  • 1 1/2 Cup Sharp Cheddar Cheese, Shredded
  • 1/4 cup Sour Cream
  • 10 Flour Tortillas

Special Tools
  • Aluminum Foil
  • Baking Sheet
  • Disposable aluminum pan
  • Small Mixing Bowl
  • Small Serving Bowl

Directions
  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 Pit Boss Homestyle Pork Rub. Whisk well to combine and set aside.
  1. Generously season the pork shoulder with the remaining 3 tablespoons of Homestyle Pork Rub on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.
  1. 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.
  1. 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.
  1. 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.
  1. In a mixing bowl, combine sour cream, BBQ sauce, and chili powder. Stir in cheddar cheese and pork until well combined.
  1. 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.
  1. 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.

Recipe Video