appetizers and snacks, dinner, lunch

Sweet Pork Taquitos

These Sweet Pork Taquitos are made with shredded pork cooked in a slow cooker and rolled into gluten free corn tortillas. Top with salsa and guacamole.
You know what happens when you’re on a road trip in the middle of nowhere and you’re starving? I’ll tell you what happens.

Maverik happens.

“Gas station food” definitely has a bad rep. And sometimes, for good reason. But I will say, Maverik has elevated my opinion of gas station food. The other day, Patrick and I were on a business trip in Arizona and literally our only option for dinner was the Mav. New-found guilty pleasure? Maverik’s freshly fried taquitos. Did I just admit that? Yup.

Of course it’s great to enjoy a greasy, fried taquito once in awhile. But it’s also great to make a delicious healthified version in your own kitchen! You know exactly what goes in them, and you don’t have the greasy fingers and fried-food gut that comes with store bought (or Maverik-bought 😉 ).

These Sweet Pork Taquitos are made with shredded pork cooked in a slow cooker and rolled into gluten free corn tortillas. Top with salsa and guacamole.
These Sweet Pork Taquitos are super simple to make thanks to our best friend Mr. Crockpot. Just throw some pork, spices and a few other ingredients in the slow cooker and 8 hours later you have beautifully tender, juicy, shredded pork to roll up in some tortillas. Then you just pop them in the oven and 20 minutes later you have a pan full of crispy Sweet Pork Taquitos waiting to be dipped in guac and salsa.

Sweet Pork Taquitos

Prep Time: 10 minutes

Cook Time: 8 hours, 20 minutes

Total Time: 8 hours, 30 minutes

Yield: 24 Taquitos


    Sweet Pork
  • 2-4 lbs. pork shoulder
  • 2 cloves garlic, roughly chopped in small pieces
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • Juice of a lime
  • ½ cup orange juice
  • 1 can chicken broth
  • ½ cup salsa (We love it with lime-flavored salsa but any will work)
  • Taquitos
  • 24 corn tortillas
  • Canola oil cooking spray
  • Kosher salt
  • Topping/Dipping Ideas
  • Pico de Gallo
  • Salsa
  • Crumbled queso fresco
  • Cilantro
  • Guacamole


    Sweet Pork
  1. Chop the garlic and rub all over the pork shoulder. Place the meat in a slow cooker.
  2. Mix together all spices and rub the seasonings onto the pork. (Don’t be shy, really rub it in!)
  3. Add the lime juice, orange juice, chicken broth and salsa. Cover and cook on low for 8 hours.
  4. When done, shred the meat in the crock-pot.
  5. Assemble Taquitos
  6. Preheat the oven to 425 degrees.
  7. Working with 6 tortillas at a time, wrap in a damp paper towel and microwave for 30 seconds.
  8. Place one tortilla flat on the counter. Using tongs, take about 2-3 Tbsp. of meat and squeeze/shake any excess juice out. Spread the meat in a line down the center of the tortilla.
  9. Roll the tortilla into a taquito and place seam-side down on a lined baking sheet. (Work quickly so the tortillas don't become stiff. If they do, simply microwave them again in a wet paper towel).
  10. Repeat with the remaining 5 tortillas, then microwave another batch of 6 and repeat the process until all tortillas are gone.
  11. Spray with cooking spray and sprinkle with a generous amount of kosher salt.
  12. Cook in the oven for about 15 minutes. Turn the oven to broil and cook for another 3-5 minutes, until the taquitos are golden brown and crispy. (Watch carefully so they don't burn!)
  13. Allow to cool and serve with crumbled queso fresco, salsa, guacamole, etc.


*These are also yummy if you put a spoonful of crumbled queso fresco in the taquitos with the pork.

*These freeze great! Put any leftovers in a large Ziploc bag and reheat when ready to eat!

*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!

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1 Comment

  • Reply Emilee June 22, 2016 at 8:07 am

    These look delicious! And so much better than the ones from a box! Thanks for the recipe 🙂

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