Shredded Pork Taquitos

I linked to this recipe from For the Love of Cooking, but wanted to post it here as well because they were sooooo good and I want to be able to reference it again. I made the pork the day before, so all I had to do Wednesday was assemble and bake. We felt like we were at a yummy Mexican restaurant.

Shredded Pork Taquitos

Shredded Pork:
2 tsp olive oil
1 1/2 - 2 lb pork roast
1 7 oz can of green chiles
5 cloves of garlic, chopped finely
1 tsp. oregano
1 T. cumin powder
Sea salt and fresh cracked pepper, to taste
2 cups of chicken broth

Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and green chiles. Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.

Additional ingredients:
10 corn tortillas
Shredded sharp cheddar cheese
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit of cheese in the center of the tortilla then top with a bit of shredded pork and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 8-10 minutes then turn over and cook for an additional 8-10 minutes or until crispy and golden brown.