Ingredients

The following ingredients have 4 Servings
  • 3-5 pound pork shoulder (butt)
  • 1/2 onion (quartered)
  • 2 tablespoons cumin seeds (toasted)
  • 2 chipotle peppers in adobo sauce
  • 1 lime (halved)
  • 1 orange (quartered)
  • 1 teaspoon black pepper
  • 2 tablespoons salt
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1 cup lard
  • 1/4 whole cinnamon stick
  • 1/2 cup apple cider vinegar
  • corn tortillas
  • salsa
  • pickled carrots and jalapenos
  • red onion (diced)
  • fresh cilantro
  • limes
  • crumbled cotija cheese

Instruction

  • Heat a sous vide water bath to 155F degrees.
  • Place all the ingredients in a vacuum seal bag or freezer bag (if using the water displacement method).
  • Vacuum seal and cook for 24 hours. Remove from the water bath and place in an ice bath for 10-15 minutes.
  • Remove the pork from the bag (reserve the juice) and shred it on a baking sheet.
  • Place it under the broiler until the edges crisp. Flip a couple of times to get crisp spots all around (be careful as you don't want it all to be crisp or it will be dry).
  • Drizzle with reserved bag sauce and serve on tortillas with salsa, cotija cheese, red onion, fresh cilantro and salsa and some pickled Mexican carrots on the side (optional).