Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

I think these tacos just might change your life.
IMG413 At least they changed mine. Who knew that a pound of leftover pulled pork in the fridge could turn into such a rock star? A couple of days ago I made a pork loin in my slow cooker and ended up with leftovers that I was dying to do something with. Tacos, nachos, and of course enchiladas came to mind, so I ended up going with tacos. Didn’t hurt that I had flour tortillas on hand.

I went out on a limb and used a not-so-traditional cheese for tacos; I know you’re so shocked. Of course, for the typical Mexican fare we tend to use jack cheese, cojita or queso fresco, etc. Today, I decided on Cabot’s White Oak Cheddar, not only because I had a feeling it would really work in these tacos, but it’s literally so addictive that I might need to check into a damn clinic.

Honestly, these Cabot people have spoiled me, and they’re probably gonna turn me into a big fatass because I just can’t get enough of their white-as-snow-crackalacious cheese. My shorts are now getting tight and that’s sooo not a good thing. Thanks, Cabot, but I really don’t need fatassedness. However, I do love y’all.

I had an inkling that this particular cheese would work with the pork (along with everything else on the tacos), but Holy Mother. The hot sauce in the pork was one important element that made these awesome, in my opinion. They’re insanely, ridiculously and immensely deliciousDo you need me to be anymore descriptive?

IMGP3433 The flavored pork, poblano pico, sharp white cheddar and lime crema all together – it’s like there’s a big ass Rave going on in your mouth. Well, minus all the drugs and shit. The poblano pico is a nice change from the pico that I typically make using just jalapenos; but of course I’m gonna add those bitches anyway. Because that’s what I do.

You already knew that.
IMGP3416 Here’s your printable-

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

Ingredients

    Poblano Pico de Gallo
  • 1 poblano pepper
  • 1 jalapeno
  • Olive oil
  • 1 can petite diced tomatoes
  • 1/2 yellow onion, diced
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • Juice of half of a lime
  • Cilantro, chopped
  • Salt, to taste
  • Lime Crema
  • Juice of 1/2 lime
  • 1/3 cup sour cream
  • Tacos
  • Leftover pulled pork (I had about 1 lb of a loin roast that I made two days prior)
  • 1/2 cup chicken stock
  • 2 tbsp Cholula, or hot sauce (more or less to taste)
  • White cheddar, shredded - This cheese made these tacos amazing
  • Flour tortillas
  • Fresh Cilantro
  • Pickled jalapeno peppers
  • Green leaf lettuce, chopped

Instructions

  • Preheat oven to 450 degrees.
  • Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
  • When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
  • Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
  • Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
  • Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.
http://www.dixiechikcooks.com/pork-tacos-white-cheddar-poblano-pico-lime-crema/

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9 Comments:

  1. Wow, this sounds amazing! I love finding different versions of tacos to make.

    By the way, I would love to have you post on my new blog hop—the Weekend Blog Hop at My Flagstaff Home (www.myflagstaffhome.com). It begins on Thursday evenings and lasts through the weekend, if you’re interested.

    Jennifer

  2. Whoa, Shea! I resemble those “fatassedness” comments of yours! So, you better check yourself before you wreck yourself! — You should know that I bought this same exact Cabot cheese today to go on my bagel chips with some sliced pepperocini. On those tacos? Absolutely divine.
    Adam J. Holland recently posted..Food Snob Chronicles — Texas Rib Sandwich

    • Adam – 1) I’ve already checked myself, damnit. 2) We’re kindred spirits, apparently. That freakin’ cheese is absolutely to die for.

  3. Shea, I’ve never been so glad to have a stash of pulled pork in the freezer. “Reconstituting” it with chicken stock and hot sauce will keep it moist (and add a kick!), and my hubby will have no idea that he’s eating leftovers. (I realize you made yours with refrigerated leftovers, but hey… whatever works!) Thanks for this fabulous recipe!
    Kim | a little lunch recently posted..Frozen Pineapple Cilantro Mojito

  4. These look amazing! Love the use of the White Oak Cheddar – brilliant! I need to make these now 🙂

  5. Oh my GOD! These look as amazing as you say they are. I think using the leftover pork roast for the pulled pork is a great idea. My mother does that all the time. I can’t wait to try this super great recipe in low carb tortillas! Yum!
    Kim | Mom, Can I Have That? recently posted..Easy Chorizo Skillet Chili

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