I think these tacos just might change your life.
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 delicious. Do you need me to be anymore descriptive?
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.