12 hr Pork Taquitos with Avocado Salsa
Directions
- 1Start building layers for the pork butt with some onion, Anaheim chilies, poblano peppers, jalapeños, and a couple of tomatillos.
- 2Season the vegetables with oregano, cumin, garlic powder, a pinch of salt, fresh cracked black pepper, and cilantro.
- 3Season the pork butt generously with barbecue spice rub, ensuring both sides are well coated.
- 4Place the seasoned pork butt on the bed of vegetables.
- 5Dry roast the pork butt at 250 degrees Fahrenheit for 12 hours, from 7 PM to 7 AM.
- 6Once cooked, pull out the shoulder blade and the fat cap from the pork, then shred the meat.
- 7To make the salsa, heat a hot pan with a little bit of oil.
- 8Add onion, jalapeño, a serrano, some garlic, and tomatillos to the pan.
- 9Toss the salsa ingredients around until they get brown and develop good color.
- 10Add a little bit of water to the pan, throw on the lid, and steam the ingredients, letting the water evaporate out.
- 11Let all the salsa ingredients cool off.
- 12Grab a blender and add one avocado, a pinch of salt, a little bit of oregano, some chicken bouillon, a big handful of cilantro, and a squeeze of fresh lime juice.
- 13Add the cooled tomato, onion, garlic mixture, and chilies into the blender.
- 14Purée the salsa until it's smooth.
- 15Pour the finished salsa into a bowl.
- 16To make taquitos, grab a tortilla and load it up with some of the prepared meat.
- 17Heat a hot pan with a little bit of oil.
- 18Place the filled tortillas into the hot pan and let them get nice and crispy, moving them around to prevent burning.
- 19Flip the taquitos when they turn golden brown.
- 20Place the cooked taquitos in a small bowl and drain off any excess fat.
- 21Serve the taquitos with the avocado salsa.
Ingredients
- 1 whole pork butt
- onion
- Anaheim chilies
- poblano peppers
- jalapeños
- 2 tomatillos
- oregano
- cumin
- garlic powder
- 1 pinch salt
- fresh cracked black pepper
- cilantro
- barbecue spice rub
- oil
- 1 serrano
- garlic
- water
- 1 avocado
- chicken bouillon
- 1 handful cilantro
- 1 squeeze fresh lime juice
- tortilla
Equipment
ovenhot panlidblenderbowl
Tips
- Season both sides of the meat.
- Dry roast the pork butt on a bed of vegetables.
- Let the salsa ingredients cool before blending.
- Move taquitos around in the pan to ensure even crisping and prevent burning.
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