The Essential Sous Vide Cookbook: Modern Meals for The Sophisticated Palate by Sarah James

Author:Sarah James [James, Sarah]
Language: eng
Format: azw3, mobi
Publisher: Rockridge Press
Published: 2016-12-13T05:00:00+00:00

1 Preheat the water bath to 145°F.

2 Because these cuts are generally larger and can be harder to sear after prolonged cooking times, I recommend pre-searing the pork. To do this, place the pork on a paper towel–lined plate and pat dry on all sides.

3 Heat the oil in a large cast iron or stainless steel skillet over high heat until the oil is almost smoking. Add the pork and sear on all sides, about 2 minutes per side.

4 In a small bowl, mix together the cumin, coriander, oregano, paprika, and salt. Rub the shoulder with the spice mixture.

5 To bag the pork, start by folding the top of a vacuum-seal bag back over itself to form a cuff. Add the shoulder and the bay leaves. Uncuff and seal using a vacuum sealer.

6 Place the packet in the water bath and cook for 48 hours.

7 Remove the roast from the bath, transfer to a paper towel–lined plate, and pat dry.

8 Heat 2 tablespoons of oil in a cast iron or stainless steel skillet over high heat. Add the roast and sear again on all sides, about 2 minutes per side. Transfer to a plate, and using two forks, pull the pork apart.

9 Heat the remaining 2 tablespoons of oil in the skillet until sizzling hot.

10 Add the shredded pork in batches and fry until crisp.

11 Drain on paper towels.

TO MAKE THE PORK IF STARTING WITH PRECOOKED PORK

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