Is there any better mouthfeel than tender carnitas you can slice with a blade of grass? With the perfect balance of spice and zest—accompanied by local vegetables we slow roasted in the jus—it's the ready-to-eat protein option unlike any we've made before. Maybe make fajitas, maybe put it on some nachos, maybe pair it with a glass of Sauvignon Blanc: there are no wrong answers so long as it ends up in your mouth.