Sous Vide Pulled Pork Tacos

Anova Culinary

The ultimate no-fuss dinner. Drop the pork shoulder in the night before bed and the low and slow goodness of Anova turns that totally tough cut into something tender, juicy, and magical. The next night,  get home, toss it in the oven for 30-45 minutes until the exterior has a nice crust and tear into this totally-delicious dish.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 00:45

Recipe Time: 18:00

Temperature Options:

Extra meaty, succulent and tender
165F / 73.9C

Ingredients

Directions

  1. Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C
  2. Season pork shoulder with half of the taco seasoning.
  3. Place pork shoulder in vacuum bag, or freezer style ziplock bag. Place in water bath and cook for 18 hours.

Finishing Steps

  1. Remove pork shoulder from bag, and dry well. Season with remaining taco seasoning.
  2. Place in preheated 350°F oven for 30-45 minutes until a crispy exterior has formed.
  3. Remove from oven, and carefully (it’s hot!) shred pork.
  4. Place pulled pork on tortillas, season with salt and pepper, top with onion and cilantro and enjoy!