SO it’s like super-duper cold right now and there are all sorts of mounds and mounds of snow blanketing our country right now. Yes, mostly the northeast, but it’s still been solidly in the 30s here in Texas (OK except on Valentine’s a couple days ago when it was 77…womp womp) and I AM FREAKING COLD. If only we could all be beachside right now with the warm sun baking our skin, an icy cold fruity drink in one hand and these smoky pulled pork and pineapple taquitos with a side of pineapple cilantro guac in the other.
And a tan, yes. I needa tan.
I love Costco’s pork roasts. Erry-single-time I get a crock pot full of super moist, falling-apart beautiful shredded pork. I salted the heck out of mine and added some liquid smoke for some seriously flavorful meat. I had to slap a hand or two out of the bowl on more than one occasion, it was so delicious.
The tender, smokey pulled pork goes perfectly with the sweet, juicy pineapple. The red onion gives it some dimension, and cilantro, well, cilantro belongs on tortillas of all kinds.
It’s a simple list of ingredients, really, but they all compliment each other so well. I used white corn tortillas, but you can use yellow. Corn tortillas aren’t as pliable as flour unless you warm them up. I wrap up a stack of about 8 in a couple damp paper towels and microwave them for about 30-45 seconds. Keep the tortillas covered when you’re not working with them. They will dry out very quickly and you’ll be left with brittle tortillas that crack. I also spray the tortilla with cooking oil spray (I used coconut, you can also use canola or vegetable, stay away from olive oil) to keep them pliable and to make it so they bake up nicely with a little dimension to the tortillas. I suggest keeping a damp towel over the taquitos that you’ve formed on the baking sheet and are waiting to bake. Keep those babies covered to prevent the cracking! You’ll do this about 2-3 times, depending on how many taquitos you’re making. I made 20, then had some pork leftover that we just snacked on. Ugh. Mouth watering…
The pineapple cilantro guac is also a personal fav. Every now and then I meet someone who doesn’t love avocados and I get extremely suspicious. We just saw “The Imitation Game” tonight (loved!) and have recently become obsessed with that new Russian spy show, “Allegiance”, so all I will say is you never know. Just saying. Pineapple guac. Do it.
Tender, smokey, salty pulled pork should be served alongside every meal.
- pork sirloin tip roast
- 1-2 T liquid smoke
- 1 t salt
- 1 t pepper
- 1/2 fresh pineapple finely diced
- bunch cilantro chopped
- 1/4 red onion finely diced
- 20 corn tortillas
- cooking oil spray coconut, canola, or vegetable
- coarse salt
- 2 avocados
Rub pork with salt and pepper. Place in crockpot and fill with water until pork is about 3/4 covered with water. Pour liquid smoke over pork. Cook on low for 6 hours. Remove from crockpot and shred with 2 forks. Return to crockpot and cook on low for another 1-2 hours. Drain pork.
Mix pulled pork with pineapple, cilantro, and red onion.
Line baking sheet with foil. Preheat oven to 425.
Completely wrap 8 tortillas in a damp paper towel and microwave for 45 seconds. Keep tortillas covered when not working with them to keep them pliable. Repeat with remaining tortillas when first 8 have been used.
Spray one side of each tortilla with coconut oil cooking spray, flip it over, and place about 2 T of pork filling onto the tortilla. Tightly roll each taquito up. Lightly spray each taquito with the coconut oil spray and lay seam-down on baking sheet. Sprinkle coarse salt over taquitos.
Bake about 20 minutes, or until edges begin to lightly brown.
Mash avocado and mix in pineapple, cilantro, red onion, and salt to taste.
Serve with guacamole and top with remaining pineapple, cilantro, and red onion.