Sous Vide Pork Shoulder Tacos | Recipe by sousvidetools.com

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Sous Vide Pork Shoulder Tacos

Sous Vide Pork Shoulder Tacos Pork tacos, sous vide tacos, sous vide pork mexican
  • COOK TIME: 18 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 5

Ingredients

4kg pork shoulder with rind on
Soft shell taco tortillas (2 packs of 10, 20 in total)

Marinade
1 teaspoon smoked paprika
1 small onion
1 teaspoon dried thyme
1 teaspoon chipotle paste
1 teaspoon garlic paste
1 teaspoon pepper
2 tablespoons of veg oil
1 tablespoon Salt

Onion Salsa
1 red onion
1 lime
1 jalapeño (or 5/6 slices from a jar)
Tomato and Pepper Salsa
1 Tomato
1 Pepper
Passata
Spicy BBQ sauce
4 tablespoons Passata
1 teaspoon brown sugar
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 Birds eye red chilli

Cheese sauce
100g cheese grated (half a block)
1 tablespoon flour
25g butter
Half teaspoon of ground Nutmeg
Milk to pour

Equipment

sous vide device

Vacuum sealer

Method

A new favourite, these grab and go pork tacos from Scott Eckersley are just amazing. For more from Scott visit his website scottycookins.com or find him on Instagram @scottycookins

  1. So we are working a couple of days in advance with this recipe as not only so do we need to leave your Pork in the fridge overnight, its a 18 hour cook.
  2. Firstly cut the rind from the shoulder making sure you take with it all the layer of fat that sits under as this is going to make our crackling crumb. Place it on foil and salt all over, then we wrap up and place in the fridge over night.
  3. Take all your marinade ingredients and mix together in a blender, you want to put the pork in a vacuum pouch and then pour in the marinade and
    massage around. Vacuum seal and leave this overnight in the fridge.
  4. The following day you place the pork into your sous vide device for 18hours at 75c
  5. When the sous vide cooking time is coming to a end (and believe us it will be worth the wait) Before the end of the sous vide cycle make your other elements. First forthe onion salsa finely chop the onion and jalapeño and squeeze over the lime juice, combine and season then leave to pickle slightly for an hour.
  6. For the tomato salsa, chop the pepper and tomato and then mix with the Passata in a bowl, season and leave chill.
  7. For the bbq sauce, in a pan combined all ingredients and bring to a boil, keep stirring until it thickens and gets sticky. Allow to cool before serving.
  8. Lastly we need the cheese sauce, we need to make a simple roux which starts with melting the butter in a pan and then sprinkling over the flour, stir until foaming then add the milk gradually until a thick white sauce is made, now add the cheese and nutmeg then stir until thick and sticky.
  9. Now all our ingredients should be ready as we hit time on the sous vide, take the shoulder out and whilst in the bag, press and push the meat
    around which will breakdown and resemble a ‘pulled pork’ look. Empty away the juices and use the meat to start filling.
  10. Take your soft shell taco tortillas (the small ones) and load each one with pork, lay next to each other in a line and then add a teaspoon of each
    filling on to each taco saving the sauces until last, giving them a sprinkling of both saving any extra for dipping, don’t drown your tacos.
  11. Enjoy with friends and family
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