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.
