In honor of Cinco de Mayo, try out this pulled pork recipe, which is perfect for tacos and arepas!
It may take 18 hours, but we assure you it’s totally worth it.
Cook time: 18 hours sous vide, 10 minutes to assemble
Makes about 25 tacos
For pulled pork:
- 3 pound pork shoulder
- ½ teaspoon cumin seeds
- ¼ teaspoon whole allspice
- ½ teaspoon black peppercorns
- 2 tablespoons achiote (annatto) seeds
- 6 large garlic cloves, coarsely chopped
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 1/3 cup fresh orange juice
- ¼ cup apple cider vinegar
- 1 ½ teaspoons salt
- 2 tablespoons of butter or fat of your choice
For sweet pickled onions:
• ½ large red onion - thinly sliced on mandolin
• 4 Tbsp sugar
• 1/4 cup apple cider vinegar
• 2 Tbsp salt
Steps to make pickled onions:
1. Place thinly sliced red onions in a bowl and cover with the salt and fill bowl with water. Let sit for 5 minutes. Strain.
2. Put sugar and apple cider vinegar in bowl. Mix. Cover and put in fridge. Can be held for two days in the fridge.
Steps to make pulled pork:
1. Set Nomiku water bath to 80°C. Put pork shoulder in a bag with cumin, allspice, peppercorns, annatto seeds, garlic, oregano, orange juice, fat, vinegar, and salt. Vacuum seal and toss in water bath for 18 hours. Salt can be added for long cooks with pork because it has better water retention.
2. Pull apart the meat. Add more salt and pepper to taste.
3. Put the meat on tortillas and top with onions. Add salsa, cheese, and sour cream if desired!
Notes: Pulled pork can be made 2 days ahead. To store, remove from water bath and cool in a bowl of ice water for 30 minutes before putting it in the fridge. This recipe also works great with mini arepas!