Sous Vide Pork Shoulder with Salsa Verde


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 along the way!

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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.
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Ingredients for 6

  • 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


  • Step 1

    Trim some fat from pork.

  • Step 2

    Season pork with salt and pepper. Place pork, garlic, bay leaves, thyme, and fat/oil in vacuum bag.

  • Step 3

    Set Anova Sous Vide Precision Cooker to 160°F / 71.1°C and cook for 18 hours

    • Stovetop Finish

    • Step 0

      When pork has 30 minutes remaining, simmer tomatillos and jalapeno in water until soft outside

    • Step 1

      Lightly blend tomatillos and jalapeños

    • Step 2

      Add onion, garlic and cilantro. Blend. Add salt and lime to taste for added flavor.

    • Step 3

      Remove pork from bag

    • Step 4

      Shred pork

    • Step 5

      Combine pork with salsa verde

    • Step 6

      Serve and enjoy!

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160 F / 71.1 C Recipe Temp
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