Makes 4–6 Servings
Pork shoulder is the most versatile cut on the pig. It is used for grinding to make sausage and terrines, curing for charcuterie, and braising for several hours to produce a meltingly tender masterpiece. In this recipe, the sous vide replaces the long and laborious braising process traditionally used in this dish. It gives an incredibly consistent result because you are cooking at a precise temperature the entire time – something that is hard to gauge in your oven. At the end, the pork will have a juicy and fork tender interior and crispy exterior — perfect for a carnitas taco.
2 lb. Boneless Pork Shoulder, trimmed of fat, cut into 2-inch thick slabs
2 Oranges, zest only
Juice of ½ Orange
½ Garlic Head, peeled and minced
2 White Onions, one roughly chopped, one small diced for garnish
1 ea Jalapeno Pepper
1 Tsp. Cayenne Pepper
1 Tbsp. Paprika
1 Bay Leaf
1 Tsp. Fresh Marjoram
1 Tsp. Dried Oregano
2 Whole Cloves
1 Stick Cinnamon, broken into 3-4 pieces
1 Bunch Cilantro, leaves picked, for garnish
1 Cup Radish, sliced thinly, for garnish
2 Limes, cut into wedges, for serving
2 tsp Chipotle Peppers in Adobo, minced
½ cup Sour Cream
1 tsp Lime Juice
Kosher Salt, as needed
Corn Tortillas, as desired
Set sous vide circulator to 165.2°F to preheat the water.
Season pork generously with salt on all sides.
Combine pork, orange zest, orange juice, garlic, onion, jalapeno pepper, cayenne pepper, paprika, bay leaf, marjoram, oregano, clove and cinnamon in a sealable bag.
Place bag into preheated water, clip to side of pot and cover top of pot with plastic wrap. Let pork cook, fully submerged, for 24 hours.
Remove meat from bag and shred meat with your hands or 2 forks. Spread meat over a baking sheet in an even layer.
Preheat oven broiler.
Place baking sheet of pork under the broiler on the top rack for about 5 minutes or until the pork is caramelized and crispy on the sides.
While the pork is browning, heat tortillas directly over a gas burner or in a dry sauté pan over medium heat, about 1 minute per side.
For the Chipotle Cream, combine the minced chipotle peppers, sour cream and lime juice in a mixing bowl, whisk until fully incorporated. Season with salt.
Serve the pork on the corn tortillas and garnish with cilantro, diced tomatoes, shaved radish and lime wedges.
More Sous Vide Recipes
Halibut & Gremolata
Chilled Corn Soup
Pork Spare Ribs