Experience the ultimate weeknight convenience with these Slow Cooker Sweet Pork Baked Taquitos, where succulent pork is slow-cooked in a sweet and spicy sauce, then transformed into perfectly crispy, family-friendly taquitos.
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Mastering Weeknight Meals: Easy Slow Cooker Sweet Pork Baked Taquitos
The whirlwind of school nights can quickly turn even the most organized household into a flurry of activity. From early morning bus rides to late evening homework sessions and extracurricular commitments, it feels like the clock accelerates as the day progresses. Like many parents, I often find myself glancing at the kitchen clock, wondering how dinner preparations slipped my mind, and wishing I had started an hour earlier. This familiar scramble is precisely why I’ve become an avid collector of easy, stress-free recipes, and why the slow cooker has become my most trusted ally in the kitchen.
Life with kids, like Abbi catching her bus at 7:25 AM, means our days hit the ground running. My mornings are a constant juggle: getting Easton to and from preschool, grocery shopping, tackling errands, mountains of laundry, and making a valiant attempt to keep the house presentable – all while trying to keep little Camden happily occupied. Then, once Abbi returns home, it’s a non-stop cycle of homework, gymnastics practice, and precious playtime. It’s a beautiful chaos, but one that demands a strategic approach to dinner. This daily reality underscores the absolute necessity of having a repertoire of simple, dependable meals that practically cook themselves, allowing us to reclaim precious family time.
The Power of Slow Cooking: Your Secret Weapon for Stress-Free Dinners
If you’re anything like me, you’re constantly on the lookout for meals that combine convenience with incredible flavor. This is where the magic of slow cooking truly shines. Beyond being incredibly easy to assemble, slow cooker recipes are transformative for dinner time. They eliminate the last-minute rush, allowing you to prepare the bulk of your meal hours in advance. Imagine stepping into your kitchen at the end of a long day, greeted by the inviting aroma of a delicious dinner already simmering to perfection. It’s a game-changer, turning potential dinner-time stress into a moment of calm and anticipation.
Slow cookers excel at transforming tougher cuts of meat into incredibly tender, fall-apart masterpieces. The gentle, consistent heat works wonders, infusing flavors deeply and ensuring a succulent result every time. This hands-off approach also frees you up to assist with homework, oversee bath time, or simply enjoy a moment of peace before the evening meal. For families navigating the busy school year, integrating more slow cooker recipes isn’t just a convenience; it’s an essential strategy for maintaining sanity and ensuring wholesome, home-cooked meals even on the busiest days. These machines are designed for efficiency, delivering maximum flavor with minimal effort, making them indispensable for anyone seeking to simplify their culinary routine without compromising on taste.
Crafting the Perfect Sweet & Spicy Pork for Taquitos
Today’s recipe draws inspiration from two of my favorite things: the irresistible crunch of taquitos and the unparalleled ease of slow cooking. Recently, I’ve been on a bit of a pork kick, and this particular sweet pork recipe stands out for its straightforward preparation and spectacular results. It all begins with a crucial step: browning the pork. While it might seem like an extra few minutes, this initial searing creates a rich, caramelized crust through the Maillard reaction, locking in juices and developing an incredible depth of flavor and texture that truly elevates the slow cooker meal. These few minutes pay dividends in the final taste of your dish, providing a complex foundation that canned sauces alone cannot achieve.
Once beautifully browned, the pork is transferred to the slow cooker and combined with a simple yet potent mix of ingredients. We use a can of Old El Paso green enchilada sauce for a mild, tangy base, complemented by a generous cup of brown sugar that melts into a luscious, sweet glaze. A tiny splash of liquid smoke adds an intriguing hint of smoky depth, reminiscent of a long, slow barbecue pit. These elements meld together beautifully over hours of slow cooking, transforming the pork into a tender, pull-apart delight. The meat becomes so incredibly soft that it practically shreds itself, soaking up every last drop of the sweet, spicy, and slightly tangy sauce. This shredded pork is not just an ingredient; it’s a flavor bomb, ready to be encased in crispy tortillas for an unforgettable meal.
Assembling and Baking Your Crispy Taquitos
Once your sweet pork has simmered to perfection, the hardest part is over. Now, it’s time to transform this flavorful filling into crispy, handheld taquitos. The process is remarkably simple and fun, especially if you have little helpers in the kitchen. Begin by warming your Old El Paso burrito-sized tortillas. A quick microwave session with damp paper towels ensures they are pliable and won’t crack when rolled. Next, take a spoonful of the succulent, shredded pork – ensuring it’s well-coated in its flavorful sauce – and place it down the center of each warm tortilla. A sprinkle of crumbled queso fresco adds a delicate, creamy tang that beautifully contrasts the sweet and savory pork. The queso fresco melts just enough to bind the filling, but retains its distinct, fresh flavor.
Carefully roll each tortilla tightly around its delicious filling, creating a neat, cylindrical shape. Place the rolled taquitos seam-side down on a prepared baking sheet. The secret to achieving that coveted golden-brown crispiness without deep-frying is a simple spritz of nonstick cooking spray. This light coating helps the tortillas crisp up beautifully in the oven, giving them a satisfying crunch without added grease. Finish them off with a light dusting of kosher salt over the tops before baking. The salt not only enhances the flavor but also contributes to the golden crust. Bake them until the ends are perfectly golden and crunchy, about 15 minutes. The aroma filling your kitchen will be irresistible, signaling that a truly satisfying meal is just moments away.
The Perfect Companion: Creamy Chipotle Avocado Dipping Sauce
No taquito is complete without an amazing dipping sauce, and this creamy chipotle avocado sauce is an absolute showstopper. It’s the ideal counterpoint to the sweet and spicy pork, adding a layer of cool, creamy richness with a subtle kick. This sauce comes together effortlessly in a food processor, making it a quick addition to your meal prep. Simply combine a few key ingredients: creamy mayonnaise and tangy sour cream form the base, providing a luscious texture. A ripe, pitted avocado adds a fresh, earthy depth and extra creaminess. For that essential spicy element, we use chipotles in adobo. If you prefer less heat, simply remove the seeds from the chipotles before adding them to the processor. A clove of minced garlic brings a pungent warmth, while a tablespoon of Old El Paso Zesty Sour Cream Seasoning amplifies the savory notes. Finally, a fresh burst of cilantro brightens the entire mixture.
Process these ingredients until you achieve a smooth, vibrant green sauce that is both visually appealing and incredibly flavorful. The combination of sweet pork and this creamy, spicy, and fresh dipping sauce creates a harmonious explosion of flavors and textures. Each bite offers the crunch of the taquito, the tender sweetness of the pork, and the cool, zesty creaminess of the sauce. It’s a meal that engages all your senses and satisfies deeply. So, take a deep breath, embrace the ease of slow cooking by starting dinner in the morning, and enjoy the delicious results of your culinary efforts. You’ve got this whole back-to-school (and beyond!) dinner thing confidently handled!
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Slow Cooker Sweet Pork Baked Taquitos
Deborah Harroun
30 minutes
8 hours
25 minutes
8 hours
55 minutes
4
servings
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Ingredients
- 3 lbs pork roast butt or shoulder
- 1 tablespoon vegetable oil
- 1 can 10 oz Old El Paso Mild Green Chile Enchilada Sauce
- 1 cup brown sugar
- 1 teaspoon liquid smoke
- 1 package Old El Paso burrito size tortillas 8 tortillas
- 1/2 cup crumbled queso fresco
- kosher salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 avocado pitted and skin removed
- 2 chipotles in adobo seeds removed for less heat
- 1 clove garlic minced
- 1 tablespoon Old El Paso Zesty Sour Cream Seasoning
- 1 tablespoon cilantro
Instructions
- Cut the pork into 4 equal sized pieces. Cut off any large pieces of fat. Heat the oil in a large skillet over high heat. Add the pork (working in batches if necessary) and brown on all sides until golden. Transfer to a slow cooker.
- Pour the enchilada sauce over the browned pork, then evenly sprinkle on the brown sugar and the liquid smoke. Cover the slow cooker and cook for 4-5 hours on high or 8 hours on low, until the pork is incredibly tender and easily shreddable.
- Preheat your oven to 425ºF (220ºC). Line a large baking sheet with foil or parchment paper for easy cleanup.
- Once the pork is cooked, carefully remove it to a cutting board. Allow it to cool slightly so it’s easier to handle. Using two forks, shred the pork completely. While the pork cools, use a spoon or ladle to skim off as much excess fat as possible from the cooking liquid remaining in the slow cooker. Return the shredded pork to the liquid and stir to ensure it’s fully coated with the delicious sauce.
- Prepare the tortillas by covering them with damp paper towels and microwaving on high for about 30 seconds to make them warm and pliable. Using a slotted spoon, remove some of the sweet pork filling from the slow cooker and place it down the center of each warm tortilla. Sprinkle a generous amount of crumbled queso fresco over the pork. Carefully roll the tortilla tightly around the filling, then place it seam-side down on the prepared baking sheet. Continue this process with the remaining tortillas and filling.
- Lightly spray the tops of all the rolled taquitos with nonstick cooking spray. This is key for a crispy finish. Then, lightly sprinkle kosher salt over the tops of the taquitos.
- Bake the taquitos in the preheated oven for approximately 15 minutes, or until they are golden brown and deliciously crispy at the ends.
- While the taquitos are baking, prepare the Creamy Chipotle Avocado Sauce. In a food processor, combine the mayonnaise, sour cream, the pitted and peeled avocado, chipotles in adobo (with seeds removed for less heat if preferred), minced garlic, Old El Paso Zesty Sour Cream Seasoning, and fresh cilantro. Process until the sauce is completely smooth and creamy.
- Serve the hot, baked taquitos immediately with the freshly made Creamy Chipotle Avocado Sauce for dipping. Enjoy this perfect balance of sweet, spicy, and creamy flavors!
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.