Baked Taquitos with Slow Cooked Carnitas & Cheese

I’d love if you PINNED this recipe!

This week I’ve posted game day recipes for:

Now let’s make some baked taquitos!

This recipe is pretty versatile and GREAT for Game Day!

First off, you’ll make your meat. You can make your meat as far in advance as you want. I made slow cooked carnitas based off of this recipe (I mainly changed the quantity of spices. Most of the reviews agree that most of the spices should at least be tripled).

This makes a TON of meat.

If you don’t intend to use all of it for your taquitos (and I doubt you will unless you are actually feeding the Patriots and the Giants, which I kind of doubt you are!), just freeze the rest and pull it out for taco night for the next few weeks! I also love to make nachos with it.

Here’s the recipe for Slow Cooked Pork Carnitas:

Ingredients:

3 teaspoons salt
3 teaspoons garlic powder
3 teaspoons ground cumin
1 1/2 teaspoons crumbled dried oregano
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Directions:

1. Mix the salt, garlic powder, cumin, oregano, coriander and cinnamon in a large bowl.

2. Pat pork shoulder roast dry and roll in the spice mixture until fully coated.

3. Put the roast into your slow cooker and slowly pour the chicken broth along the sides (not on the top, you don’t want the spice mixture to wash off the top).

4. Throw in your bay leaves and cook on low for at least 10 hours. Halfway through, flip it over.

5. Take the meat out of the slow cooker and shred it with two forks, discarding any fat. Put the shredded meat back into the liquid to keep moist.

Okay, so now that we have our carnitas, we’re going to set some aside for our taquitos! Here are the instructions for making the taquitos: