Slow-roasted pork butt cooked overnight on a bed of onions and chiles until shred-tender, then rolled into crispy taquitos and served with fresh avocado-tomatillo salsa. The extended roast time renders the meat deeply flavorful and effortlessly shredded.
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In a large disposable aluminum pan, create a bed of sliced onion, halved Anaheim chiles, poblano peppers, jalapeños, and tomatillos.
Season the vegetables with dried oregano, cumin, garlic powder, salt, and freshly cracked black pepper. Top with fresh cilantro.
Generously coat the entire pork butt on all sides with barbecue rub, pressing it into the meat.
Place the seasoned pork butt on top of the bed of vegetables. Roast in an oven preheated to 250°F for 12 hours.
After roasting, remove the pork from the oven. The meat should be very tender. Remove the shoulder blade bone and the fat cap, then shred the pork using forks or tongs.
To make the salsa, heat olive oil in a large skillet over medium-high heat. Add chopped onion, a whole jalapeño, a serrano pepper, garlic cloves, and whole tomatillos.
Sauté the vegetables until they begin to char and soften. Add water to the pan, cover with a lid, and steam until the water has evaporated and the vegetables are fully cooked.
Transfer the cooked salsa vegetables to a bowl and allow them to cool down.
In a blender, add the flesh of one avocado, salt, dried oregano, chicken bouillon powder, a large handful of cilantro, and the juice of half a lime.
Add the cooled, roasted vegetables to the blender.
Blend on high until the salsa is completely smooth and creamy. Pour into a serving bowl.
To assemble the taquitos, place a small amount of the shredded pork onto a corn tortilla and roll it up tightly.
Heat vegetable oil in a skillet over medium heat. Carefully place the rolled taquitos seam-side down in the hot oil.
Fry the taquitos, turning occasionally, until they are golden brown and crispy on all sides.
Remove the taquitos from the pan and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the avocado salsa.
Store cooled taquitos in an airtight container up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness. Salsa keeps 1–2 days refrigerated; avocado browns quickly, so make fresh or add lime juice and plastic wrap to surface.
large roasting pan with lid · meat shredders or two forks · deep frying vessel or large skillet (for frying method)
Roast the pork butt overnight (8–10 hours at low heat) until it shreds easily with a fork. Exact time depends on your oven; aim for 200–225°F.
Yes. Shred and cool the pork, roll the taquitos, and refrigerate on a parchment-lined tray up to 2 days. Fry or bake just before serving for best crispness.
Deep-fry in oil heated to 350°F until golden (2–3 minutes), or bake at 400°F for 12–15 minutes, spraying lightly with oil halfway through.
Yes. Layer the pork and vegetables in a slow cooker and cook on low for 8–10 hours. The result will be equally tender.
Yes. Both peppers work interchangeably in this recipe. Adjust jalapeño count to taste if you prefer less heat.
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