We cook pork shoulder with Oaxacan herbs and spices long, low, and slow. The pork is then shredded, and folded together with the intensely flavored cooking liquid reduced way down to concentrate the flavor. The pork is then packed into a mold and chilled. When it’s set, we cut the confit into squares and sear them crispy brown! Served with chipotle lime sour cream, pickled red onions, shaved cabbage, cilantro, queso fresco, and black beans. Try as is, or broken up and rolled into warm corn tortillas! This is a MUST try!