Ingredients

The following ingredients have 4 Servings
  • 2 pounds Smithfield Sweet and Smoky Marinated Fresh Pork Roast
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 3/4 cup barbecue sauce
  • 10 6-inch flour tortillas
  • 3/4 cup grated cheddar cheese
  • vegetable oil (for frying)
  • ranch dressing (for serving)
  • 1 tablespoon minced cilantro

Instruction

  • Add the pork roast, chicken broth, and apple cider vinegar to a slow cooker and cover. Cook on low for 8 hours or high for 5 hours, or until the meat shreds easily with a fork.
  • Shred the meat and remove to a bowl. Stir in the barbecue sauce to coat the meat. 
  • Spoon the meat evenly between the flour tortillas and sprinkle each one with cheese.
  • Roll the tortillas tightly and place seam side down.
  • Add 1/4 inch of vegetable oil to the bottom of a large, deep skillet. Heat over medium heat to 375 degrees.
  • Carefully place the taquitos into the hot oil, working in batches so as not to overcrowd the pan. Fry on each side for 1-2 minutes or until golden brown. 
  • Remove to a paper towel lined plate to drain.
  • Drizzle the taquitos with additional barbecue sauce and ranch dressing. Sprinkle with chopped cilantro before serving.