Iowa Girl Eats · by Kristin Porter★ 5.0 (2)
Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce
NUTRITION · PER SERVING335M COOK
CAL 18%·PRO 39%
CARBS 26G29% OF CAL
2G FIBER22G OTHER2G TOTAL SUGAR
FAT 20G51% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooker pulled pork rolled in corn tortillas and fried, served with a spicy chipotle-ranch dipping sauce. A fun, savory appetizer or main course for gatherings.
mainmexicantacopork⚙️ food processor🍪 sheet pan⏲️ slow cooker⚡ microwave🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 18- 3 - 3.5 lb boneless pork butt (also called pork shoulder)
- 14 oz can chicken broth
- 1 onion (chopped)
- 6 cloves garlic (peeled and smashed)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 8 oz shredded queso fresco (or Monterey Jack or a shredded Mexican cheese blend)
- 18 gluten free corn tortillas (Mission Super Soft recommended)
- For serving: guacamole, salsa
- 1/2 cup prepared ranch dressing
- 2 chipotle peppers in adobo sauce + 2 teaspoons sauce
At a glance
PER SERVING · TIME 335M
CAL 18%·PRO 39%
CARBS 26G29% OF CAL
2G FIBER22G OTHER2G TOTAL SUGAR
FAT 20G51% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5h 15m
- Sodium
- 853mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 322mg
- Calcium
- 152mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.