These chipotle cheddar baked pork taquitos are sponsored by The National Pork Board. Crispy and crunchy, they’re piled with toppings and work perfectly for snacking or dinner. They’re even easier when you use leftover pulled pork.
This flavorful dish is a true showstopper for any menu.
It’s time to tuck tender pulled pork into crispy taquito shells.
The outer shell turns crisp and golden while the inside stays juicy and smoky. Traditional toppings like lettuce, tomato, and pickled onions are great, but for this recipe I elevated the flavors with a corn-avocado salsa and a chipotle-lime crema.
The corn and avocado salsa adds freshness and texture, and the chipotle crema brings a bright, smoky finish. You’ll want to make these again and again.
They’re ideal for game day, weeknight dinners, or casual dinner parties—versatile and crowd-pleasing.
I’m excited to partner with the National Pork Board on their United States of Pork campaign to remix one of our favorite taquito recipes with pork. If you follow this site, you know we love Tex‑Mex and will happily add taco styling to almost anything.
I adapted our favorite baked taquito base and swapped in pulled pork instead of chicken, beef, or beans—and the result is irresistible.
The contrast of crunchy tortilla and tender, smoky pork is fantastic. I usually slow-cook a pork shoulder on the weekend or overnight so I have pulled pork ready for meals through the week; it freezes well and is perfect for this recipe.
Pork is incredibly versatile—swap it into many of your favorite recipes to keep meals interesting and flavorful.
What you’ll need for these crispy baked pork taquitos:
- Pulled pork: seasoned simply with smoked paprika and garlic, and cooked with a splash of beer or another liquid for extra depth. Leftover pulled pork works great.
- Chipotle peppers in adobo: I use both the chopped peppers and a little adobo sauce to add smoky heat to the filling and the crema.
- Grated cheddar cheese: melts into the pork for a rich, cheesy filling.
- Sour cream: used in the filling to add creaminess and in the crema for a tangy finish.
- Avocado and corn: combined into a fresh salsa that adds creaminess and sweetness to balance the smoky pork.
- Toppings: shredded lettuce, tomatoes, pickled onions, cilantro, cotija, or pickled jalapeños—choose what you love.
This recipe is especially useful for using leftover pulled pork. We’ve used pulled pork in sandwiches, on pizza, stuffed in peppers, and more—this is another delicious way to enjoy it.
Make a batch of pulled pork specifically for these taquitos, or repurpose leftovers from another meal. Either way, they’re fun and flavorful.
Chipotle Cheddar Baked Pork Taquitos
Baked Chipotle Cheddar Pork Taquitos
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Ingredients
pulled pork
- 3 pound pork shoulder roast
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon canola or vegetable oil
- 1/4 cup beer, stock, water or soda like ginger ale (any liquid will do)
taquitos
- ¼ cup sour cream
- 2 chipotle peppers in adobo, diced
- 1 tablespoon adobo sauce
- 1 cup freshly grated cheddar cheese
- 16 4 inch corn tortillas
- 2 tablespoons olive or avocado oil (or oil mist)
- pickled onions for serving
- fresh cilantro for serving
- tomatoes for serving
- shredded lettuce for serving
avocado corn salsa
- 1 avocado, chopped
- 1 cup cooked corn
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- kosher salt and pepper
chipotle crema
- 1/3 cup sour cream or plain Greek yogurt
- 3 tablespoons fresh lime juice
- 2 tablespoons adobo sauce
Instructions
pulled pork
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For the best flavor, sear the pork first. If your slow cooker doesn’t sear, heat a large pot over medium-high heat with the oil. Season the roast with salt and pepper and sear on all sides until deeply golden. Transfer to a slow cooker if needed and pour in the beer or other liquid.
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Cover and cook on low for 8 to 10 hours, until the pork easily shreds with a fork. Shred the meat and mix it with the cooking juices. If the pork is very liquidy, cook on high with the lid off for 10–15 minutes to reduce excess liquid.
taquitos
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Preheat the oven to 425°F. In a bowl, combine about 1½ cups pulled pork with the sour cream, diced chipotle peppers, adobo sauce, and cheddar until evenly mixed.
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Warm the tortillas slightly 10 minutes before rolling so they don’t crack—1–2 minutes in the oven or 10–15 seconds in the microwave per small batch to make them pliable.
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Place about 2 tablespoons of the pork mixture in the center of each tortilla, roll tightly, and place seam-side down on a baking sheet. Repeat with remaining tortillas. Brush or spray the outsides with oil so they crisp evenly.
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Bake 20–25 minutes until golden and crunchy. Serve immediately with avocado corn salsa, shredded lettuce, tomatoes, pickled onions, cilantro, and a drizzle of chipotle crema.
avocado corn salsa
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Combine chopped avocado, cooked corn, cilantro, lime juice, and season with kosher salt and pepper just before serving.
chipotle crema
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Whisk sour cream or Greek yogurt with fresh lime juice and adobo sauce until smooth.
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Thank you — it means a lot!
This filling is top notch.