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.
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.
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.
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.
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-