Sous Vide Pulled Pork Torta

Ingredients for 8

• 3 pounds bone-in pork shoulder

• 3 tablespoons salt

• 3 tablespoons light brown sugar

• 2 tablespoons ground annatto (achiote)

• 2 tablespoons garlic powder

• 2 tablespoons ground cumin

• 1 tablespoon dried Mexican oregano

• 1 tablespoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 8 torta rolls, split

• 2 cups prepared guacamole

• 2 cups canned black beans, drained and rinsed

• 1 cup pickled red onions

• 2 cups pico de gallo

Directions

• Step 1

  Rub the pork shoulder with the salt, sugar, annatto, garlic powder, cumin, oregano, and pepper. Cover and refrigerate for at least 12 hours.

• 

  Step 2

  Set the Anova Sous Vide Precision Cooker to 150°F (65.6°C).

• Step 3

  Remove pork from the marinade and pat dry. Discard any accumulated liquid.

• Step 4

  In a large skillet, heat the oil over medium-high heat. When the oil is just beginning to smoke, add the pork shoulder and sear both sides until golden brown, about 5 minutes. Transfer to a plate and let cool for 10 minutes.

• Step 5

  Place the cooled pork 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.

• Step 6

  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.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let cool for at least 20 minutes. Reserve cooking liquid.

• Step 1

  When cool enough to handle, shred the pork into bite-sized pieces. Discard bone and any large pieces of fat. Transfer pork to a large bowl and toss with reserved cooking liquid.

• Step 2

  Spread one half of each torta roll with guacamole. Top with black beans, red onion and pulled pork. Top pork with pico de gallo and second half of roll. Serve.

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