Back to Pork
Last updated
Overview
Citrus, garlic, and spices season chunks of pork shoulder as they cook. Crisp the edges under the broiler or in a hot skillet, then pull the meat apart.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 165°–170°F | 16–24 hours |
| Fall-Apart | 175°–180°F | 20–24 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
- 165°–170°FTender & Juicy
- Juicy pork that pulls into tender pieces after crisping.
Best for
- Tacos
- Burritos
- Tortas
Notes
- Use pork shoulder or pork butt for best results
- Save rendered fat for crisping the meat
Tips
- Pat meat dry before bagging to prevent diluting the marinade
- Reserve cooking liquid for moistening the meat after crisping
- Crisp in batches for even browning
- 175°–180°FFall-Apart
- Very soft pork that shreds with almost no effort.
Best for
- Loaded nachos
- Tostadas
- Quesadillas
Notes
- At this temp, the pork becomes very soft — handle gently when shredding
- May need less cooking liquid when crisping due to higher moisture loss
Tips
- Use a slotted spoon to transfer pork to avoid excess liquid
- Add a splash of fresh lime juice after crisping for brightness
Get it ready
- Season the chunks with citrus, garlic, and spices.
- Arrange the chunks in a single layer in food-safe bags.
- Preheat the water bath, seal the bags, and keep every chunk fully submerged.
Finish and serve
- Take the pork out of the bag and pat it dry.
- Crisp it under the broiler or in a hot skillet.
- Rest for at least 3 minutes, then pull into pieces and serve.
Useful tips
- Keep the pork chunks whole until they pass the temperature, complete the crisping step, and rest.
- Crisp the whole chunks under a hot broiler or in a skillet, then pull them for service.
- Add fresh lime after pulling for a bright counterpoint to the rich pork.
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.