Baked BBQ Pork Taquitos

Who’s excited for Cinco de Mayo?  Can you believe it’s only a little over a week away?!  How fast did these first four months of the year go?!  Pretty soon I’ll be sipping frozen mojitos on the deck [that we’ve yet to build] next to the pool [that looks like a good ole New England winter got the best of it].  Well, friends, these baked BBQ pork taquitos hit on all the notes I’m excited for in the next couple of months, even if we’re still a solid month away from opening the pool.

Baked BBQ Pork Taquitos

Perfect for any Cinco de Mayo celebration and easy enough to throw together for a quick dinner, these taquitos are a huge new favorite in our house, followed very closely by the original taquitos we love so much.  And because I always tend to overdo things and I always end up slow cooking a ginormous pork butt, I often have a couple bags of pulled pork stashed in the freezer for meals like this one (or these BBQ chicken burgers!).  It’s not always bad to be a pack rat, is it?

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Baked BBQ Pork Taquitos

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10-12 taquitos

If you're looking to round out these taquitos as a meal with sides, consider some cilantro lime rice, refried pinto or black beans, or a roasted corn salad.


    For the taquitos:
  • 3 oz cream cheese, softened to room temperature (reduced-fat is fine)
  • 1/3 cup BBQ sauce
  • ½ tsp paprika
  • ½ tsp chile powder (I love ancho chile powder but regular chili powder is fine too)
  • ½ tsp garlic powder or 1 garlic clove, minced
  • ½ tsp mustard powder or 1 tsp Dijon mustard
  • Juice of ½ lime
  • ½ tsp brown sugar
  • ½ tsp liquid smoke
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup diced onion
  • 3 scallions, thinly sliced
  • 2 tbsp minced fresh cilantro
  • Hot sauce (optional)
  • 2 cups shredded or chopped cooked pork
  • 1 cup shredded sharp cheddar cheese
  • 10-12 (6-inch) corn or flour tortillas
  • Cooking spray
  • Serving suggestions:
  • Ranch dressing
  • Chipotle ranch dressing
  • Creamy avocado ranch dressing
  • Extra BBQ sauce
  • Sour cream
  • Extra lime wedges


  1. Preheat oven to 425° F. Spray a large baking sheet lightly with cooking spray.
  2. In a large bowl, mix together the cream cheese, BBQ sauce, paprika, chile powder, garlic powder, mustard powder, lime juice, brown sugar, liquid smoke, red pepper flakes, and ¼ tsp salt until well combined. Stir in the onions, scallions, cilantro, and hot sauce. Fold the pork and cheese into the mixture.
  3. Warm the tortillas in the microwave for 15 seconds and keep them between two kitchen towels on your work surface. Using a medium-size cookie scoop, line the middle of a tortilla with a heaping scoop (about 2-3 tablespoons) of the filling mixture (leave the rest of the tortillas inside the towels). Roll the tortilla up tightly around the filling and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.
  4. Spray the tops lightly with cooking spray and sprinkle a very small pinch of kosher salt onto each taquito – don’t skip this as the salt finishes off the taquitos. Bake 15-20 minutes, until crisp and golden brown. Serve with any of the suggested dipping options above (or your own!).


adapted from Pink Parsley

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  • Josie
    April 25, 2014 at 8:50 PM

    Yay, these are the best!! I have a bag of pulled pork in my freezer, just begging to be rolled into taquitos. 🙂

    • taraliptak
      April 26, 2014 at 3:46 PM

      You hit it out of the park with this recipe, Josie!

  • Carol at Wild Goose Tea
    April 25, 2014 at 10:19 PM

    Wow this is far more fascinating recipe than I was expecting. Plus you baked those babies. Far less calories and a 100 times easier. Excellent. They must be uber delicious.

    • taraliptak
      April 26, 2014 at 3:47 PM

      Yep, definitely a little different but these taquitos are stellar. You’ll love them, Carol!

  • April 28, 2014 at 8:59 AM

    STUNNING photos, Tara! These are seriously gorgeous.

    • taraliptak
      April 29, 2014 at 9:49 AM

      Thanks, Courtney! It’s always the ones you doubt the most that turn out pretty ok. 🙂

  • March 25, 2015 at 7:03 PM

    That sounds like an outstanding idea! I’m just getting into the whole coleslaw thing but I can totally see how this combo would work perfectly – sort of like a pulled pork sandwich with slaw. Genius!

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