Shredded Pork Taquitos

This is the second time that I made Pioneer Woman's Spicy Shredded Pork and I am officially hooked on pork shoulder. I've always been afraid of large cuts of meat, but I feel like the pork shoulder is my friend now. We were pretty well snowed in this last weekend so I had all day to tend to this spicy pork. It made our house smell so so so yummy and we had some AWESOME taquitos to eat during the Super Bowl!

All you do is:


1. Make your pork:

PW's Spicy Shredded Pork

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• ¼ cups Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.) Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour. When it is fork tender crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

2. Wrap your corn tortillas in damp paper towels and place in the microwave for about a minute to soften them up. Place some pork, shredded Monterrey Jack cheese and some homemade salsa (preferably) and roll. Place on cookie sheet with seem side down.


3. Brush taquitos with oil and sprinkle with kosher salt. Bake at 400 degree oven for 15-20 minutes. Serve with sour cream, salsa and guacamole. If you used all the shredded pork, you could make about 40 taquitos. I made mine the day before, wrapped the cookie sheet in plastic and kept them in the fridge until we were ready to eat.

Just a little side note:
This is why I love to cook! This is my little JD, but I remember licking the beaters, just like him, when I helped my mom make cookies! He is my little helper.... :)


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