Kids love them, husbands love them, everyone loves them. Taquitos are a Mexican-food staple and make for an easy and delicious meal! However, most store-bought taquitos are packed with preservatives and deep-fried for that extra crunch. These homemade Sweet Pork Taquitos are a healthier version, but just as good! Make a big batch and keep in the freezer for a quick and easy weeknight dinner.

Sweet Pork Taquitos


Sweet Pork

  •  2-4 lbs. pork shoulder
  •  2 cloves garlic, roughly chopped in small pieces
  • 1 tablespoon salt
  •  1 teaspoon cumin
  •  1 teaspoon chili powder
  •  1 teaspoon black pepper
  •  1 teaspoon oregano
  •  ¼ teaspoon cinnamon
  •  Juice of a lime
  •  ½ cup orange juice
  •  1 can chicken broth
  •  ½ cup salsa


  • 24 corn tortillas
  • Canola oil cooking spray
  • Kosher salt
  • Topping/dipping ideas: pico de gallo, salsa, crumbled queso fresco, cilantro, guacamole, etc.


Sweet Pork

  1. Chop the garlic and rub all over the pork shoulder. Place the meat in a slow cooker.
  2. Mix together all spices and rub the seasonings onto the pork.
  3.  Add the lime juice, orange juice, chicken broth and salsa. Cover and cook on low for eight hours.
  4.  When done, shred the meat in the crock-pot.


  1. Preheat the oven to 425 degrees.
  2. Working with six tortillas at a time, wrap in a damp paper towel and microwave for 30 seconds.
  3. Place one tortilla flat on the counter. Using tongs, take about 2-3 Tbsp. of meat and squeeze/shake any excess juice out. Spread the meat in a line down the center of the tortilla.
  4. Roll the tortilla into a taquito and place seam-side down on a lined baking sheet. (Work quickly so the tortillas don’t become stiff. If they do, simply microwave them again in a wet paper towel).
  5. Repeat with the remaining five tortillas, then microwave another batch of six and repeat the process until all tortillas are gone.
  6. Spray with cooking spray and sprinkle with a generous amount of kosher salt.
  7. Cook in the oven for about 15 minutes. Turn the oven to broil and cook for another three to five minutes, until the taquitos are golden brown and crispy. (Watch carefully so they don’t burn!)
  8. Allow to cool and serve with crumbled queso fresco, salsa, guacamole, etc.


  • These are also yummy if you put a spoonful of crumbled queso fresco in the taquitos with the pork.
  • These freeze great! Put any leftovers in a large Ziploc bag and reheat when ready to eat.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.