Whatcha Makin' Now?: BBQ Pulled Pork Taquitos

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Thursday, August 15, 2013

BBQ Pulled Pork Taquitos

BBQ Pulled Pork Taquitos -- reinvent pulled pork leftovers and make taquitos!


Jacob and I are pretty much obsessed with the pulled pork recipe I made a few months ago. We've made it like 5 times since. I think the Garland Jack's Secret Six Sweet Brown Sugar sauce might be the secret ingredient and we will not risk using any other sauce.

BBQ Pulled Pork Taquitos -- reinvent pulled pork leftovers and make taquitos!

As much as we do love it, eating pulled pork sandwiches for a week straight does get a little old. I decided to give taquitos a shot and that might have been the best decision I've made. Amazing. Again, pretty sure the magic sauce makes them extra delicious. 

BBQ Pulled Pork Taquitos -- reinvent pulled pork leftovers and make taquitos!
This is a great, and easy, way to reinvent leftovers. So you must go buy a big ol' pork butt, make my pulled pork, and then a couple days later make these taquitos. Now. Go!

BBQ Pulled Pork Taquitos -- reinvent pulled pork leftovers and make taquitos!

BBQ Pulled Pork Taquitos

10 to 15 corn tortilla
1/4 cup oil 
Sour Cream for Dipping

Pour 1/4 cup oil into a small skillet and warm over medium-low heat. Place one tortilla in the skillet at a time. Cook them only about 10 seconds per side; you just want to get them warm, flexible, and coated in oil.

Remove tortilla from the skillet and place on a plate. Put 2 tablespoons or so of the pulled pork in the center of the tortilla and roll up as tightly as you can; the tortilla will still be HOT so be careful! I sometimes use tongs to help roll. 

Set prepared tequitos on a cookie sheet. Continue above process for remaining tortillas. 

Bake at 375 degrees for 15-20 minutes, or until golden brown. Allow tequitos to cool for 5-10 minutes before serving. We like to dip them in sour cream! 


BBQ Pulled Pork Taquitos -- reinvent pulled pork leftovers and make taquitos!

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