Forgot to ask, what the heck is taco cheese? A queso blanco of some sort? Oaxaca or Cotija perhaps?
When I was a kid in Chicago area, early 60s, my mom had to hunt down in the larger metro area, nothing available in our lily white neighborhood of Oak Park, just simple ingredients most places carry today like tortillas, avocados, cilantro, hot sauce/taco sauce....I think we were one of very few families that got taco dinners on a regular basis. Our neighbors would "drop by" often on those nights
Mom had fond memories of the time as a teenager she lived in Acapulco while her dad was doing business in the area.
I buy pork butts, and cook in about 6-7 pounch chunks, that fit okay in my dutch oven (6qt). Put the dutch oven on the stove and heat up some oil (I use avocado oil), liberally salt and pepper the meat and brown all sides, then remove and add a bottle of beer (your choice) and deglaze the bottom, scraping up the good bits into the sauce, I also add about a pint of chicken stock, chunks of white onions and or red onions (about one whole onion altogether),4 to 6 each jalapeno and serrano peppers, several cloves of garlic, a variety of seasonings like ancho chile powder, chipotle chile powder, paprika, coriander, oregano, cinnamon and cocoa powder. Sometimes I'll give it a bit of a cochinita pibil spin with adding red achiote paste and orange chunks and some coke (banana leaves are hard to find). Mix it well and put the pork back in (the onion/garlic/peppers/oranges I often reserve half to add after the meat is back in if it's an especially large chunk of pork).
Put the top on the dutch oven, bake at 250 for four to five hours. Let cool a while and then hand remove the pork and remove most of the fat as you shred the meat. Spread the shredded meat out on a baking sheet and using some sauce from the pot to flavor the meat, broil it until a bit crispy all around and yum city.
