See The Menu

How It Works

Get Cooking

Container Returns

Order
alt

A’s BBQ

East Los Soul BBQ Box

Chef's recommendations

  • Grab tortillas from your favorite tortilleria for tacos or some telera rolls for tortas

  • Top with quick pickled onions for extra flavor and crunch 

  • Crack open a beer from your favorite local brewery and enjoy!

Rate This Dish

Cooking Instructions

HEAT IN OVEN: 

  1. Place frozen dish in fridge to thaw overnight.

  2. Preheat oven to 375°F.

  3. Open container and remove sausage and parchment paper. 

  4. Cover container with foil and bake for 30 minutes.

  5. Remove from oven, stir cochinita pibil thoroughly, cover with foil, and return to oven for another 30 minutes. 

  6. Remove foil and bake for another 5-10 minutes until heated through and internal temperature reaches 165°F.

  7. While pork finishes, heat sausage on a grill or in a skillet over medium heat until heated through (internal temperature should reach 165°F).


HEAT ON STOVETOP:

  1. Place frozen dish in fridge to thaw overnight.

  2. Heat skillet over medium heat. 

  3. Begin by cooking sausage, turning occasionally, until heated through and internal temperature reaches 165°F. Remove from skillet. 

  4. Scoop desired amount of cochinita pibil into skillet. Stir occasionally until heated through and internal temperature reaches 165°F.

Serve with pickled onions and sliced avocado. Use cochinita pibil to make tacos or tortas.

+ Ingredients

Pork, citrus fruits, pineapple, queso Oaxaca, cilantro, onion, spices.

Meet The Maker:

A’s BBQ is brought to you by Chicano BBQ pitmaster Alan Cruz. A’s BBQ operates as a pop-up and is a major player in LA’s underground barbecue scene. Alan’s Chicano barbecue was inspired by the flavors he grew up with in East LA and influenced by Texas BBQ classics like brisket and ribs which appear regularly on his pop-up menus.

Paired Recipe

A’s BBQ - Quick Pickled Onions