On the off chance that you haven’t realized how much I love pulled pork, I will share another, sweeter version in a taquito form. These make for great appetizers as well as a main dish and are baked, not fried so they are healthier, faster and cleaner to make. Now what’s not to love about that combo…
4 pounds pork tenderloin
Salt & Pepper to taste
1 cup salsa
1 1/c cups brown sugar
1 cup Coke (I used Dr. Pepper)
2 teaspoons crushed red pepper flakes
40 flour tortillas
2 cups Monterey jack cheese-shredded
Put pork into a medium crock pot and season with salt and pepper. Cover with salsa, brown sugar, Coke (or Dr. Pepper) and crushed red pepper flakes.
Cook on LOW 6-8 hours or HIGH for 3-4 hours.
Once the pork is cooked, remove to a cutting board and shred with 2 forks. Remove half of the liquid from the crock pot and return the meat. Mix thoroughly with the remaining sauce.
Preheat oven to 375 degrees. Lightly spray a cookie sheet with non-stick cooking spray. Place 1/4 cup of pork on a tortilla and roll tight. Place next to each other on the cookie sheet and cover with the shredded cheese. Bake about 10 minutes or until the cheese is melted and browned.
Serve with ranch dressing and salsa for dipping
*I made this whole recipe, but froze half for another time, making about 18 taquitos with the first half.
adapted from Heather Gines