Pulled pork Mexican style for tacos

Ingredients for 0

• Whole boneless pork shoulder

• 2tsp corse salt

• 2tsp cumin

• 1tsp chili powder

• 1tsp garlic powder

• 1tsp oregano

• 1tsp onion powder

• 1/2 tsp black pepper

• Two oranges

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC

• Step 2

  Divide roast into two or more pieces if it won’t fit in a vacuum bag and season with the dry ingredients.

• Step 3

  Sear over very hot charcoals. Or however else you want to.

• Step 4

  Place meat in vacuum bags along with the zest of the two oranges.

• Step 5

  Cook sous vide for 24 hours at 165 f.

• Step 6

  Shred the meat using two forks and spread in a thin layer on a broiler safe dish or pan. Add the juice of the oranges. Work in batches. Broil for about five minutes toss and broil for another five minutes. This last step crisps up the fatty parts of the meat and makes it all the more delicious.

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• Step 0

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