Sous Vide Overnight Ham Breakfast
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Ingredients for 4
1 1/3–1 3/4 pound (600–800 g) boneless pork leg
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
Place the pork leg in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let sit until cool enough to handle.
Using your hands or two forks, shred the pork into bite-sized pieces. Season to taste with salt and pepper. Serve with your favorite breakfast items, like eggs, toast, or mushrooms.