Slow Roasted Pork Butt shredded and Mixed with a Corn and Black Bean Salsa, Stuffed in Flour Tortillas and Topped with Enchilada Sauce and Mexican Cheese. (4 carnitas in a small, 8 in a medium)
Cooking Instructions: Defrost overnight in the refrigerator. Put into 350* oven for 30 minutes for Small and 45 for Medium
Serving Size: 1-2 People (Small) 3-4 People (Medium)
Dietary Restrictions: Soy Free
