Sous Vide Carnitas Tacos
By Sansaire
Images
Ingredients
- Pork shoulder, cut into 2-inch cubes
- Seasoning of your choice
Procedure
Sous vide is ridiculously useful for barbecue and grilling situations. Because different meats take different times to cook, and because nobody wants to under- or overcook their meats, we always cook everything until done sous vide, then slap it on a hot grill just to finish. The results are phenomenal. You get the same romanticism of traditional grilling, but with vastly better results. Plus, since all your food is cooked ahead of time and hanging out in a warm bath, when people get hungry, it only takes a few minutes to feed the crowd.
Coat pork shoulder liberally with your favorite rub (ex. brown sugar, paprika, black pepper, kosher salt, smoked chipotle tabasco sauce, cocoa powder).
Vacuum seal—important to use a sealer, not zip-top bags for this one because of the long cooking time.
Cook sous vide at 149°F for 36 hours.
Run bag(s) under cool water until they’re cool enough to handle, then shred pork by smooshing it with your fingers still in the bag. It will shred easily.
No searing necessary, but if desired, add quick char in a rocket-hot cast iron skillet. Put on tacos with your favorite toppings.
Note: You can substitute chicken thighs and keep the temperature the same. Cook for 2 hours, up to 12 hours. In this case, you can use a zip-top bag. This is one of the recipes we’ve done for the SLT cooking classes.
Coat pork shoulder liberally with your favorite rub (ex. brown sugar, paprika, black pepper, kosher salt, smoked chipotle tabasco sauce, cocoa powder).
Vacuum seal—important to use a sealer, not zip-top bags for this one because of the long cooking time.
Cook sous vide at 149°F for 36 hours.
Run bag(s) under cool water until they’re cool enough to handle, then shred pork by smooshing it with your fingers still in the bag. It will shred easily.
No searing necessary, but if desired, add quick char in a rocket-hot cast iron skillet. Put on tacos with your favorite toppings.
Note: You can substitute chicken thighs and keep the temperature the same. Cook for 2 hours, up to 12 hours. In this case, you can use a zip-top bag. This is one of the recipes we’ve done for the SLT cooking classes.
Sous Vide Carnitas Tacos
By Sansaire
Ingredients
- Pork shoulder, cut into 2-inch cubes
- Seasoning of your choice
Procedure
Sous vide is ridiculously useful for barbecue and grilling situations. Because different meats take different times to cook, and because nobody wants to under- or overcook their meats, we always cook everything until done sous vide, then slap it on a hot grill just to finish. The results are phenomenal. You get the same romanticism of traditional grilling, but with vastly better results. Plus, since all your food is cooked ahead of time and hanging out in a warm bath, when people get hungry, it only takes a few minutes to feed the crowd.
Coat pork shoulder liberally with your favorite rub (ex. brown sugar, paprika, black pepper, kosher salt, smoked chipotle tabasco sauce, cocoa powder).
Vacuum seal—important to use a sealer, not zip-top bags for this one because of the long cooking time.
Cook sous vide at 149°F for 36 hours.
Run bag(s) under cool water until they’re cool enough to handle, then shred pork by smooshing it with your fingers still in the bag. It will shred easily.
No searing necessary, but if desired, add quick char in a rocket-hot cast iron skillet. Put on tacos with your favorite toppings.
Note: You can substitute chicken thighs and keep the temperature the same. Cook for 2 hours, up to 12 hours. In this case, you can use a zip-top bag. This is one of the recipes we’ve done for the SLT cooking classes.
Coat pork shoulder liberally with your favorite rub (ex. brown sugar, paprika, black pepper, kosher salt, smoked chipotle tabasco sauce, cocoa powder).
Vacuum seal—important to use a sealer, not zip-top bags for this one because of the long cooking time.
Cook sous vide at 149°F for 36 hours.
Run bag(s) under cool water until they’re cool enough to handle, then shred pork by smooshing it with your fingers still in the bag. It will shred easily.
No searing necessary, but if desired, add quick char in a rocket-hot cast iron skillet. Put on tacos with your favorite toppings.
Note: You can substitute chicken thighs and keep the temperature the same. Cook for 2 hours, up to 12 hours. In this case, you can use a zip-top bag. This is one of the recipes we’ve done for the SLT cooking classes.