Queso Fresco and Slow-Cooked Pulled Pork Tacos Recipe | Wisconsin Cheese

Ingredients

• 3 tablespoons ground cumin
• 1 to 2 tablespoons ground chipotle chili pepper
• 1 teaspoon each salt and pepper
• 1 bone-in pork shoulder butt roast (4 pounds), trimmed
• Juice of 3 medium oranges
• 2 cups rice vinegar
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons salt
• 1 large cucumber, thinly sliced
• 1 large red onion, halved and thinly sliced
• 10 radishes, thinly sliced
• Corn tortillas, warmed (6 inches)
• 12 ounces Specialty Cheese La VacaRica® Queso Fresco cheese, crumbled (2 cups)
• Fresh cilantro and lime wedges