Back to Pork
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Overview
Achiote, dried chiles, pineapple, and garlic season the pork before cooking. Brown the edges quickly, then slice and serve with pineapple, onion, and cilantro.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 145°–150°F | 3–6 hours |
| Caramelized | 150°–155°F | 4–8 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 145°–150°FTender
- Juicy pork with a tender bite and charred edges after searing.
Best for
- Tacos
- Burritos
- Tortas
Notes
- Use pork shoulder or pork loin for different textures
- Pork shoulder = more fat, more flavor
- Pork loin = leaner, firmer texture
Tips
- Achiote paste (recado rojo) is essential for authentic flavor and color
- Cover the raw pork and marinate it overnight in the refrigerator; keep it refrigerated until cooking
- Sear with pineapple to caramelize the sugars
- 150°–155°FCaramelized
- A firmer bite with deeper browning from the final sear.
Best for
- Tacos with extra char
- Crispy tostadas
- Al pastor pizza
Notes
- This temperature works especially well with pork shoulder
- The longer time allows flavors to develop more deeply
Tips
- The higher temp makes the pork more forgiving during searing
Get it ready
- Prepare the achiote, chile, pineapple, vinegar, and spice marinade.
- Marinate the strips and arrange them in a single layer in food-safe bags.
- Preheat the water bath, seal the bags, and keep every strip fully submerged.
Finish and serve
- Take the pork out of the bag and pat it dry.
- Sear or glaze until the edges are browned.
- Rest for at least 3 minutes, then slice and serve with pineapple, onion, and cilantro.
Useful tips
- Achiote paste and dried chiles provide the signature red color and earthy-fruity flavor.
- Char the strips and pineapple briefly for flavor, then slice the pork across the grain.
Cook safely
Use the chart for timing, then check the thickest part of the pork with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices. If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.