Roasting Pork Shoulder

1. Start by making the spice blend. Remove the pork from the package and rub on pork shoulder making sure to cover the entire piece of meat.
2. Place pork in a crockpot (no oil needed because the juices will tenderize the meat) on low and cook for 8 hours until the internal temperature is 200℉. (It may be best to cook the pork overnight or while at work.) *
3. Once cooked, remove from crock pot. If you are not making the taquitos immediately, place in fridge to cool until you are ready. Using two forks, pull the meat apart to make your shreds.

Making Taquitos

1. In a skillet over medium heat, saute your onion in the seasonings – chili powder, cumin, onion powder, oregano, smoked paprika. 
2. Once the onion has softened and is fragrant, add in pork, salsa verde, cheese, lime juice and cilantro and stir. Cook until cheese has melted and everything is fragrant and mixed together. 
3. Place your tortillas on a plate and warm them in the microwave for 30 seconds. This will help them to fold around your filling without breaking. 
4. Fill each tortilla with about 2 large spoonfuls of pork filling. Roll taquito tightly and secure with a toothpick, placing seam side down on the plate.
5. Add about 1 cup of avocado oil to a pan for frying and turn on medium-high heat. Place each taquito in oil and fry for a couple minutes on each side, until golden brown.  
6. Place cooked taquitos on paper towel lined plate (to catch excess oil). Repeat frying steps for a couple batches until all your taquitos are fried. Allow oil to drain and the taquitos to cool for about 10 minutes. Serve warm with avocado, salsa verde or cheese.