Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

These pork tacos are a favorite in my house because they’re a little different from the typical tacos, the pork is so tender because I initially made it in my slow cooker. In the ingredients for this I don’t include a pork recipe, but you can incorporate any pork that you have on hand or make it in advance for these. 

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

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.

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

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 cause me to gain a few pounds because I just can’t get enough of their white-as-snow-crack-like cheese.

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

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 them.

I had an inkling that this particular cheese would work with the pork (along with everything else on the tacos), but Holy Mother.

Why You Need To Make These Pork Tacos

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 jalapeños; but of course I’m gonna add those anyway.

Because that’s what I do.

And you already knew that.

Here’s your printable-

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema

Pork Tacos with White Cheddar, Poblano Pico and Lime Crema


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


  • Leftover pulled pork (I had about 1 lb of a loin roast that I made two days prior)
  • 1 packet taco seasoning
  • 1/2 cup chicken stock
  • 2 tbsp Cholula, or hot sauce (more or less to taste)
  • White cheddar, shredded 
  • Flour tortillas
  • Fresh Cilantro
  • Pickled jalapeno peppers
  • Green leaf lettuce, chopped


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 jalapeños.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

Nutrition Information:
Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 394Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 1661mgCarbohydrates: 47gFiber: 4gSugar: 29gProtein: 14g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 9 Comments

  1. Jennifer

    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.


  2. Adam J. Holland

    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.

    1. Shea

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

  3. Kim | a little lunch

    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!

    1. Shea

      Thanks Kim!! You’ll love it 🙂

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

    1. Shea

      Thank you Rachael!

  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!

    1. Shea

      Thanks Kim – the leftover pork ended up being better than when I first made it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.