Sous Vide Cochinita Pibil

By MooK

Ingredients

• 3 pounds bone-in pork shoulder
• 1 shallot, minced
• 2 tablespoons salt
• 2 tablespoons ground annatto (achiote)
• 6 cloves garlic, minced
• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground allspice
• 2 tablespoons canola oil
• 1/2 cup orange juice

Preparation

Step 1

Rub the pork shoulder with the shallot, salt, annato, garlic, pepper, cumin, oregano, and allspice. Cover and refrigerate for at least 12 hours.

Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

Discard any accumulated liquid from the marinade and pat the pork dry.

Heat the oil in a large skillet over medium-high heat. When just beginning to smoke, add the pork shoulder and sear both sides until golden brown, about five minutes. Transfer to a plate and let cool for 10 minutes.

Place the pork in a large zipper lock bag with the orange juice. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and reserve the cooking liquid. Let cool for 20 minutes.

Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat. Transfer to a large bowl and mix with the reserved cooking liquid. Serve.