Spicy, succulent BBQ Pulled Pork Tacos, cooked to sous vide perfection, shredded and stuffed into soft taco shells, along side plantains for a sweet twist.
Course Main Course
Cuisine Mexican
Keyword plantains, pulled pork, sous vide, tacos
Prep Time 30 minutesminutes
Cook Time 1 dayday6 hourshours
Servings 10
Author i sugar coat it!
Ingredients
For the pulled pork:
1.5kilogrampork butt or shoulderboneless
2-4tablespoonsBBQ pork rubseason to your taste
vegetable oilenough to cover the bottom of a skillet, for browning
¼cupbarbecue sauceto your taste
1-2green onionsthinly sliced
For the tacos:
tortilla
plantainfried or baked
sweet and hot peppers
avocado
cilantro
Instructions
Cook the pork:
Heat the water bath to 70ºC/158ºF.
Clean the pork and pat dry. Coat the meat with your favourite rub and vacuum seal. Place in the heated water bath and cook for 24-30 hours.
Remove from water bath when ready and leave to stand at room temperature, in the bag, for about 25 minutes.
Unseal the bag, pour the contents into a large, rimmed container and shred. The meat will still be hot, so I wear gloves and pull it apart with my fingers. You may use a couple forks or tongs instead. Let rest in its juices for about 5 minutes, then strain of the juices, but don't discard.
Brown and crisp the meat in a hot heavy skillet with the oil, without drying out the meat - about 10 minutes. Add the juices that were strained off previously and stir in the barbecue sauce and green onions. Allow to simmer just for a few minutes, then serve warm with your choice of toppings.