Sous Vide Pulled Pork Tacos

(58)

Cole Wagoner

Walnut Creek, CA

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 Oreg ...

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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.
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Ingredients for 4

  • 2-3 pound boneless pork shoulder

  • 8-12 corn tortillas

  • 1 bunch cilantro

  • 1 onion, diced

  • 1/2 cup taco or fajita seasoning

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 165°F / 73.9°C

  • Step 2

    Season pork shoulder with half of the taco seasoning.

  • Step 3

    Place pork shoulder in vacuum bag, or freezer style ziplock bag. Place in water bath and cook for 18 hours.

    • Finishing Steps

    • Step 0

      Remove pork shoulder from bag, and dry well. Season with remaining taco seasoning.

    • Step 1

      Place in preheated 350°F oven for 30-45 minutes until a crispy exterior has formed.

    • Step 2

      Remove from oven, and carefully (it’s hot!) shred pork.

    • Step 3

      Place pulled pork on tortillas, season with salt and pepper, top with onion and cilantro and enjoy!

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165 F / 73.9 C Recipe Temp
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