Roasted Pork Tacos with Poblano Sauce


  • 12        La Tapatia White Corn Tortillas
  • 1          Pork Butt Roast
  • 2 cups  Pepper Jack Cheese
  • 2          Poblano Peppers
  • 3-4       Yellow Onions
  • 4-5       Jalapenos
  • 1          Cilantro bunch
  • 6-8       Garlic Cloves
  • 1          Lime
  • ½         Butter Stick
  • 4 oz     Sour Cream
  • 3/4cup Heavy Cream
  • 1 tbsp  flour

Seasonings; Salt, pepper, granulated onion, seasoning salt, garlic salt, cumin, oregano, granulated onion, garlic salt, pepper, chicken bouillon (all to desired taste level).


  1. Pre-heat oven to 375 degrees.
  2. Rub pork butt roast with salt, garlic salt, and granulated onion.
  3. Slit 6-7 small holes and insert garlic cloves in pork butt roast.
  4. Lower oven to 325 degrees and place roast into oven. Cook for about 4-5 hours or until roast falls from bone. Time does depend on the size of the roast.
  5. Once roast is cooked, shred. Keep warm.
  6. Shred pepper jack cheese. Set aside and keep cool.

Poblano Sauce:

  1. In the meantime, roast poblano peppers until blackened on each side. Then place poblano pepper in a zip lock bag for about 10-15 minutes.
  2. Remove skins, stems and seeds from pepper.
  3. Dice ½ an onion.
  4. In the same pan you roasted the peppers in, melt ½ stick butter.
  5. Add onion and garlic clove. Cook until onion becomes translucent.
  6. Add in flour. Mix.
  7. Move mixture to a blender. Add Poblano peppers, cumin, oregano, garlic salt, granulated onion, chicken bouillon, granulated onion pepper, heavy cream and sour cream to blender.
  8. Blend until completely smooth. Sauce will be thick enough to coat a spoon.
  9. Slice remaining onions and jalapenos.
  10. In a frying pan add enough oil to fry onions and jalapenos.
  11. Add onions and jalapeno to pan.  Season with salt and pepper and fry until browned