Slow Cooker Salsa Verde Pork Taquitos

Slow Cooker Salsa Verde Pork Taquitos: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But let me tell you, this Slow Cooker Salsa Verde Pork Taquitos recipe is a game-changer. It's flavorful, relatively simple, and best of all, it mostly cooks itself!

The beauty of this recipe lies in the slow cooker. I simply sear the pork roast to give it a beautiful crust, then toss it into the slow cooker with a vibrant homemade salsa verde. The slow cooker works its magic, transforming the tough pork roast into tender, juicy shreds, infused with the bright, zesty flavors of the salsa. While the pork simmers away happily, I can focus on other tasks – homework, emails, even a stolen moment of quiet with a cup of tea.

The salsa verde is a star in its own right. Roasting the tomatillos, onions, garlic, and jalapeños brings out their natural sweetness and smokiness. The vibrant green color alone is enough to make the dish a winner, but the flavor is truly exceptional. It's a perfect balance of sweet, smoky, and spicy, offering a delicious counterpoint to the rich pork.

Assembling the taquitos is quick and easy. I warm the corn tortillas in the microwave, then fill them with the shredded pork and a sprinkle of Monterey Jack cheese. A quick dip in hot oil, and voila! Crispy, golden-brown taquitos that are bursting with flavor. To elevate the dish further, I whip up a creamy avocado-lime crema, a cool and refreshing counterpoint to the richness of the pork and the heat of the salsa.

These taquitos are perfect for a family dinner, a casual get-together, or even a quick and satisfying lunch. They can be easily prepped ahead of time, making them an ideal option for busy weeknights. The leftovers, if there are any, are just as delicious the next day, making them a fantastic choice for meal prepping too. The best part? The entire house smells amazing while it cooks, hinting at the deliciousness to come!

Beyond the Recipe: This recipe isn't just about food; it's about making memories. I often find myself reminiscing about family dinners and the joy of gathering around the table. The simple act of sharing a meal, especially one made with love and care, strengthens bonds and creates lasting memories. This recipe brings that joy to my table, week after week, and I hope it will do the same for you.

Tips for Success:

• Don't overfill the taquitos: Too much filling will make them difficult to roll and may cause them to burst during frying.
• Use a good quality oil: A high-smoke point oil, such as sunflower oil, is recommended for frying.
• Don't overcrowd the pan: Frying too many taquitos at once will lower the oil temperature, resulting in soggy taquitos.
• Make ahead: The salsa verde and pork can be made ahead of time, saving you time on busy weeknights.
• Customize it: Feel free to adjust the spice level by adding more or less jalapeños to the salsa verde. You can also experiment with different cheeses or add other toppings, such as shredded lettuce or pico de gallo.

This recipe is a testament to the power of simple ingredients and a little bit of patience. The slow cooker does the heavy lifting, freeing up your time to focus on what truly matters: family, friends, and the simple joy of sharing a delicious meal together. Give it a try – I know you’ll love it!

Serving Suggestions: Serve these delicious taquitos with a side of Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

So grab your slow cooker, gather your ingredients, and prepare to be amazed by the ease and deliciousness of these Slow Cooker Salsa Verde Pork Taquitos. It's a recipe that will become a staple in your kitchen, bringing warmth and flavor to your weeknights. Happy cooking!

Step-by-step

• MAKE THE SALSA VERDE: Preheat oven to 450 degrees F and line a baking sheet with aluminum foil sprayed lightly with cooking spray.
• Place tomatillos, onion, garlic and jalapenos on baking sheet and roast for 10 minutes.
• Flip peppers, onions, garlic and tomatillos over and roast another 10 minutes.
• Carefully transfer to blender or food processor and pulse until semi-smooth.
• Add cilantro, salt, lime juice and honey, and pulse again until smooth.
• MAKE THE PORK: Season pork roast with salt and pepper.
• Add olive oil and butter to a large skillet and heat over HIGH heat.
• Add pork and sear on both sides, about 2-3 minutes per side.
• Transfer pork, and drippings, to slow cooker.
• Pour in 3/4 of the salsa verde, reserving the last 1/4 to an airtight container in the refrigerator.
• Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
• Carefully remove pork to a bowl and shred, then add back to the slow cooker and stir to combine pork with the salsa.
• MAKE THE TAQUITOS: Heat oil in a large heavy bottomed pot over MED heat, until about 350 degrees F.
• Line a baking sheet with paper towels and top with a cooling rack. Set aside.
• Warm corn tortillas in the microwave until soft and pliable. You may have to do this one at a time, so they don't cool down too much.
• Add a few tablespoons of shredded salsa verde pork to the lower 1/3 of the tortilla, then top with a sprinkle of Monterey Jack cheese.
• Roll the tortilla up from the bottom towards the top.
• Using stainless steel tongs, carefully pick up rolled tortilla and place in hot oil, seam side down.
• Hold with the tongs for about 15 seconds to make sure the tortilla won't come unrolled.
• Fry for 1-2 minutes per side, until golden brown.
• Transfer taquito to the cooling rack.
• Repeat process with remaining tortillas.
• MAKE THE CREMA: Add all ingredients to blender or food processor and blend until smooth.