Submitted by: Rick
Attributed to: Marcia
Category: Pork
Description: Great sous vide recipe
Prep time: 10 minutes prep
Total time: 8 hours in the sous vide + 5-10 minutes under the broiler
Servings: 8 - 12
Difficulty rating: 3
Ingredients:
4 Pound boneless pork shoulder (Boston Butt), cut into 2 “ slabs
1 Medium onion, chopped roughly
2 Bay leaves
1 Cinnamon stick, broken into 3 to 4 pieces
6 Garlic cloves
1 medium orange, peel intact
Sea salt to taste
To serve
Warm tortillas (corn or flour)
Lime wedges
White onion, chopped
Fresh cilantro
Salsa verde
Special tools/utensils needed: sous vide with water bath, etc., freezer bag or vacuum sealer,
broiler, baking sheet
Directions:
Set up the sous vide at 185 degrees F.
In a large bowl combine pork, onion bay leaves, cinnamon stick and garlic. Split the orange in quarters and squeeze juice into the bowl before adding the rest of the orange. Place in either the freezer bag (double bag and use water displacement method) or the vacuum sealed bag; make sure all the air is removed.
Place the bag in the sous vide bath for 8 hours.
Just before cooking is complete, start the broiler. When 8 hours is up, shred the pork with a fork and place evenly on a baking sheet. Broil for 5-10 minutes until the pork is slightly crisp.
Serve as tacos with lime wedges, onion, cilantro and salsa. Buena comida, eh!
Alternatively, if you want to make these ahead, you can let cool after cooking is complete and store in the refrigerator, directly in the bag, until ready to serve. They may be kept refrigerated for 5 days and up to a month in the freezer. Remember you will still need to broil for a crisp.