Slow Cooking in a Flash Pork is prime in the Mexican American cookbook, from pork-laden pozole soup, to the spit-roasted pork packed in Tacos al Pastor, to carnitas, made by braising or simmering pork in oil or lard for three to four hours. Literally meaning ‘little meats,’ carnitas are typically served with chopped cilantro, diced onion, salsa, guacamole and refried beans, and fill tacos, burritos, salads and quesadillas with a satisfying richness. We’ve made it effortless to replicate the juicy tenderness of carnitas with our exclusive brand of fully cooked meat, ideal as the centerpiece of the traditional recipes pictured on these two pages.
Earth, Wind, Fire … & Bananas “Earth and fire…to me, those are two defining smells of real Yucatecan food.” – Chef Rick Bayless, long-time champion of Mexican cuisine in the U.S.
COBBLESTREET MKT™ Fully Cooked Carnita Meat, 2/5 lb avg 12468 Made from lean boneless pork shoulder cushions
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Marinated and cured with unique spice blend for authentic flavor
Heat in the bag up to 200 degrees
The Yucatan’s most famous dish, Panucho Pibil, or Pork in Banana Leaves, starts with a pit and a fire. Once the fire burns down, the meat is wrapped in banana leaves and buried for six hours, for a one-of-akind incredible flavor. Our version, made with Cobblestreet Mkt Carnita Meat: faster, easier, still incredible.
