BBQ Ranch Pulled Pork Taquitos
Homemade taquitos stuffed with BBQ pulled pork and drizzled with ranch!
Servings 10 taquitos
- 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
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.
Serving: 1taquito | Calories: 282kcal | Carbohydrates: 24g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 566mg | Potassium: 457mg | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1.7mg