<h2>Description</h2> <p>This Mexican variant of pulled pork is gently cooked at a low temperature for 6 hours for the optimal result. Seasoning for an authentic dish (Michoacan, MXC). Soft and 'juicy' without an overly smoky taste. Ready 2 use: sous-vide, pan, bain-marie, just how you like. FR</p> <h2>Preparation</h2> <p>Ideal for nachos, enchiladas, soft tacos or tostadas. The thighs themselves are easy to pull ('pulling') as desired.</p>