Pulled pork taquitos

Today I made a recipe that did not include pumpkin. It's October and I have every right to put pumpkin in everything... but I exercised my basic bitch right and chose not to.

Instead, I chose to deploy my other secret power.

I hid veggies in this.

Look. Do you see veggies?

I don't. But they're in there. Spooooky. Shredded zucchini virtually disappears in this dish and not only does it discretely spike the veggie content, it helps keep the pork moist.

I could have stopped there and made pulled pork sandwiches, but I felt like something else. Taquitos.

With extra veggies, because even though I choose to, I don't actually have to hide veggies from myself.

Pulled pork taquitos (with hidden veggies)

Layer in your crock pot, in this order:
a crock pot liner (essential.)
1/2 chopped onion
2 boneless pork chops from the freezer
a handful of shredded zucchini
a generous squirt of your favorite gf bbq sauce

Set it on low for 6 hours, until the pork is falling apart. Shred it with a fork in the crock pot.

Season with salt and pepper, to taste.

Then, assemble the taquitos. Take a corn tortilla, stick some extra shredded zucchini on it, then add the pork. If you're feeling saucy, add a little more bbq sauce.
Roll up and place on a greased sheet pan, seam side down. Repeat until you're out of supplies, about 6 taquitos. Spray with a little cooking spray. Bake at 400 degrees for 20 minutes, or until they get hot and crispy. I use my toaster oven for this and it works great.

Drizzle with extra bbq sauce and if you're feeling extra, some ranch dressing.

So good, so good. The cat agreed.