Step 1

I find the flavor is best when the pork is seared first! My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.

Step 2

Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.

Step 3

Take about 1 ½ cups of the pulled pork and place it in a bowl. Mix in the sour cream, chipotle peppers and adobo and cheddar cheese. Mix until combined.

Step 4

About 10 minutes before rolling the taquitos, slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 10 to 15 seconds – you just want them more pliable so they roll. I suggest doing 3 or so at a time.

Step 5

Add about 2 tablespoons of the pulled pork mixture into the center of the tortilla. Roll it up and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and pulled pork. If you have leftover pulled pork (you probably will!), it’s excellent to serve on the side or to scoop up with chips! Spray the outsides of the tortillas with the oil mist (or brush them) – making sure the entire thing is covered.

Step 6

Bake for 20 to 25 minutes, or until the tortillas are golden and super crunchy! Serve immediately with the avocado corn salsa. I also like to serve with tomatoes, pickled onions, cilantro and shredded lettuce. Drizzle with the crema.

Step 7

Stir ingredients together in a bowl right before serving.

Step 8

Whisk together ingredients until smooth.