I went to Seattle's Little Water Cantina tonight with a customer and gourmand, Chris.
We got some gorditas - basically, pulled pork, fried in Mangalitsa lard, served on refried black beans (cooked partially in Mangalitsa lard).
The stuff tasted fantastic. Chris, a long-time Mangalitsa customer (nicknamed "The Natural") who cooks at home along the lines of Grant Achatz (molecular gastronomy FTW) said the stuff was so good he'd go back for it. That's a major compliment, considering that he's got a freezer at home filled with various Mangalitsa products, and the skill to make whatever he wants to make.