Made By: Ryan Noelle January 3, 2013
The pork was made in a slow cooker and then stuffed in corn tortillas. Bake for 25 minutes and that's it! These are perfect for an appetizer or a meal. They are very filling. I hope you enjoy!
Healthy Tidbits: High in Niacin, Selenium, Zinc and Protein.
This one was tough because I don't know how much pork is filled or how many servings of the pork was made. This is a rough estimate. This is just for the pulled pork.
Servings: 15+ Size: 1/4 cup Calories: 150 Fat: 7g Carbs: 3.3g Fiber: 0g Protein: 15g Sugar: 2g Sodium: 224mg
- 1/2 cup low sodium soy sauce
- 1/2 cup white vinegar
- 1/4 cup sriracha or chile paste look at pic for what I used. Found in grocery store in Asian aisle.
- 3 clove garlic smashed
- 1 onion roughly chopped
- 1 red pepper roughly chopped
- 1/2 tsp black pepper
- 1 tbsp honey
- 1/2 cup water
- 1 tbsp. fresh ginger grated
- 2.5 lb lean pork shoulder
This one is simple. Add all ingredients to crockpot and cook for 6-8 hours on high! Shred with forks at about 6 hours and let it continue to cook. Add water if it is looking dry. :)
To make taquitos, use corn tortillas. Heat the 12 tortillas in the microwave for a minute. Then add the pork and roll and hold with a toothpick. Place on a baking sheet lined with parchment paper and bake at 400 degrees for 25 minutes. until crispy and browned. Yum, Yum!!