Serves: Serves about 8
- 2 lbs. pork shoulder meat removed from the bone
- 1 tablespoon brown sugar
- 1 teaspoon anise seed
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon lemon peel
- 2 slices of bacon
Procedures:Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. Fish, meat, poultry and vegetables cook for hours, even days, with stunning results every time. The object is to cook the items evenly and not to overcook the outside while keeping the inside at the same “doneness” keeping the food succulent.
This recipe was tested with the Sansaire immersion water circulator. Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.
Discover more about sous vide cooking with the Sansaire: Click here »
Choose a container large enough to hold your food, with plenty of room for the water to circulate. Attach the Sansaire to the side of the container using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 175 degrees. Wait until the target water temperature has been achieved before starting to cook.
Place all ingredients in a large Ziploc bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag. Cook at 175°F for 12–20 hours—it will be done in 12 but can cook up to 20 hours.
Using tongs, carefully remove bag from water, strain and reserve liquid.
Transfer pork from bag to a plate and pull apart with two forks (it will practically fall apart on its own).
Transfer to a very hot skillet for searing along with reserved liquid.
Brown surface of pork until slightly crunchy. Serve with frijoles, rice, avocado and fresh salsa.