Sous Vide Pork Shoulder with Salsa Verde

Your next gathering will be complete with this wicked pork shoulder with salsa verde recipe. Use as a taco filling, serve over rice, or fill tamales! The possibilities are endless.

Author

Andrew Wisnionski

Look up sous vide rockstar in the dictionary, you're likely to find a photo of Andrew. From home to school, Andrew is using the Anova to further his culinary career and documenting it at DrewsPantry.com along the way!

Prep Time: 00:30

Recipe Time: 18:00

Temperature Options:

Shreddable and moist

160F / 71.1C

Ingredients

• 5 lbs pork shoulder
• 5 cloves garlic
• 3 bay leaves
• 2 sprigs of thyme
• Oil/Fat of your choice
• Salt & pepper to taste
• 16 tomatillos
• 1.5 Jalapeños
• 1 small onion, diced
• 2 cloves garlic
• 1/2 bunch of cilantro
• Lime juice to taste

Directions

1. Trim some fat from pork.
2. Season pork with salt and pepper. Place pork, garlic, bay leaves, thyme, and fat/oil in vacuum bag.
3. Set Anova Sous Vide Precision Cooker to 160°F / 71.1°C and cook for 18 hours

Stovetop Finish

1. When pork has 30 minutes remaining, simmer tomatillos and jalapeno in water until soft outside
2. Lightly blend tomatillos and jalapeños
3. Add onion, garlic and cilantro. Blend. Add salt and lime to taste for added flavor.
4. Remove pork from bag
5. Shred pork
6. Combine pork with salsa verde
7. Serve and enjoy!