These Honey Mustard Pulled Pork Taquitos are so delicious, you’re going to have to triple the recipe! It starts out with a perfectly seasoned, slow cooked pulled pork…
Sometimes you make a recipe two or even three times before you get it right. And sometimes you nail it on the first try.
But this recipe…nailed it.
The first bite of these Honey Mustard Pulled Pork Taquitos was amazing…and so was every single bite after that.
I wanted to make a pulled pork recipe that wasn’t covered in sauce, but not vinegary either like a Carolina pulled pork.
Just perfectly seasoned, tender, mouth-watering pulled pork. We love making all kinds of recipe with pork like these Thai Coconut Pork Kabobs or this super easy Slow Cooker Applesauce Pork Roast
But if juicy, tender pulled pork is what you like….print this, Pin it, bookmark it – whatever you do to save a recipe. Just make sure you do because you’ll be making this one over and over.
You can put this pulled pork on buns too and drizzle the honey mustard on top – it’s going to be delicious.
But we made taquitos because taquitos are fun food.
Start off by making the pork in your slow cooker…add a dry rub and tons of onions. Then let it cook for a good 10 hours on low.
I know a lot of recipes will say 10 on low or 5 on high…but I think this pork is going to give you the best results if you keep it on low.
Just plan ahead and you’ll be fine.
When the pork is done, take it out of the slow cooker and on to a board. Let it cool a while then start to shred it with a couple of forks or your hands.
Using a slotted spoon, grab all the onions from the slow cooker and add it to the shredded pork, then stir in a half cup of the juices from the meat.
Now it’s time to wrap them up!
Add about a 1/4 cup of the meat to a small flour tortilla and wrap it up tightly. Place it into a baking dish, seam side down.
You might need 2 baking dishes to get all these taquitos to fit, or if you have one large dish that will work too – this recipe is going to make about 24 taquitos.
Brush the tops of the taquitos with oil and bake for 15 minutes until browned and crispy on top.
While they’re baking you can stir together the honey mustard sauce…this sauce.
Never, ever buy honey mustard sauce again. If you’re kids are honey mustard sauce fans they’re going to go crazy for this one!
You can drizzle the tops of these Honey Mustard Pulled Pork Taquitos or just serve them as is with the sauce for dipping.
If you’re serving these for dinner or for appetizers at a party…watch out. The people are going to come running.Print
makes 2 cups of sauce for dipping or drizzling over the taquitos and 24 taquitos using 1/4 cup of filling in each
For the Pork
- 5 lb. bone in pork shoulder
- 1 cup apple juice
- 2 medium red onions, peeled and sliced
- 5 cloves of garlic
- 24 small flour tortillas plus olive oil for brushing tops
For the dry rub
- 1 1/2 tablespoons paprkia
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 Tablespoon cumin
- 1 teaspoon black pepper
- 3 tablespoons brown sugar
For the Honey Mustard Sauce
- 1 cup mayonnaise
- 1/4 cup brown mustard
- 1/4 cup yellow mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Season the pork with the dry rub and place into the slow cooker.
- Add the onion slices, garlic cloves and apple juice.
- Cook 8-10 hours on low.
- Mix together the ingredients for the honey mustard sauce and place into the refrigerator until ready to use.
- Take the pork out and let cool on a board.
- Scoop the onions our of the broth, discarding the garlic, and place into a large bowl with 1/2 cup of the broth.
- Shred the pork (making sure to remove any excess fat and any bones) and place into the bowl with the onions and broth. Mix to combine.
- Preheat the oven to 400 degrees.
- Take a flour tortilla and add a heaping 1/4 cup of meat (I get as much in there as I can) to the center in a line, right to the ends of the tortilla.
- Roll up, seam side down and place in a baking dish.
- Repeat with the remaining tortillas. You’ll probably need two baking dishes to hold all the tortillas.
- Bake for 15 minutes until the tops of the tortillas are brown.
- Serve with honey mustard drizzled on top or for dipping on the side.