This carnitas plate centers on slow-cooked pork shoulder, chopped into generous pieces and served with rice, beans, tortillas, and the usual garnishes like salsa and onion. The kitchen focuses on the Michoacán style, with rich pork cooked in its own fat until the edges develop a deep brown color and the interior stays moist. Each bite mixes crispy bits with soft shreds, and the portion size leans hearty enough for a substantial meal rather than a light snack. Regulars often mention returning specifically for the carnitas here, noting that the flavor and texture hold up across repeat visits.