Sous Vide Pork Shoulder
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
20 ounces bone-in pork shoulder
1 tablespoon extra virgin olive oil
1 tablespoon ancho chili powder
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon dried red chili flakes
Small corn tortillas, warmed, for serving
Fresh cilantro, for serving
Chopped avocado, for serving
Pickled red onion, for serving
Lime wedges, for serving
Set the Anova Sous Vide Precision Cooker to 158°F (70°C).
Rub pork shoulder with olive oil, chili powder, garlic salt, cumin, and red chili flakes. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 24 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 transfer to a cutting board. Reserve the cooking liquid.
Shred the pork into bite-sized pieces, discarding the bone and any large pieces of fat. Transfer to a bowl and toss with the reserved cooking liquid. Serve the pork in warmed tortillas topped with cilantro, avocado, pickled onion, and lime.