Sous Vide Cuban Pulled Pork Recipe

Cooking Directions

• STEP 1.Rub the pork shoulder with a mixture of cumin, oregano, garlic powder, salt, and pepper.
• STEP 2.Place the seasoned pork in a vacuum-sealed bag and cook sous vide at 165°F (74°C) for 12-24 hours.
• STEP 3.Once cooked, shred the pork using two forks and serve as desired.

Cooking Tips

• For added flavor, marinate the pork shoulder in the spice rub overnight before cooking sous vide.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to remove air from the bag.
• To achieve a crispy exterior, you can sear the shredded pork in a hot skillet before serving.

Storage and Serving

• Leftover Sous Vide Cuban Pulled Pork can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pork in a skillet over medium heat or in the microwave.
• Serve the Sous Vide Cuban Pulled Pork in sandwiches, tacos, or as a main dish with rice and beans.