Sous Vide Pork Shoulder with Salsa Verde

Name: Sous Vide Pork Shoulder with Salsa Verde
Prep time: 30 min
Total time: 18 h
Yield: Ingredients for 6
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

(28)

Andrew Wisnionski

Illinois

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!

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

Directions

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!