In a mixing bowl, combine smoked paprika, chipotle powder, cumin, brown sugar, garlic powder, onion powder, dried rosemary, marjoram, salt, pepper, and ground mustard.
Rub mequite seasoning over pork shoulder (reserving about 1 tsp). Set it in the crock pot and cook on low for 6-8 hours. Remove from crock pot and let rest for about 15 minute. Pull apart with a fork in a bowl, sprinkling remaining mesquite seasoning.
Heat up tortillas in the microwave for about 15-20 seconds to make them plyable. add about two spoon fulls into a tortilla and roll up. Use toothpicks to keep them closed.
In a medium sized pan or skilled add enough vegetable oil to make it about 2-3 inches high. Heat to about 300-350. Place 2-3 taquitos in the oil and cook for about 3-5 minutes, until tortillas are golden brown. Set taquitos on a cooling rack to drain oil.
Serve with salsa, sour cream and guacamole. Enjoy!
Notes
To freeze: place remaining taquitos in an air tight container and place in the freezer (up to 6 months). To re-heat place on a baking sheet and cook in the oven at 350 for 12-15 minutes.