Ingredients
- •4 lbs pork shoulder, cut into 3-inch chunks
- •3 chipotle peppers in adobo sauce, minced
- •2 tbsp adobo sauce from can
- •¼ cup fresh orange juice
- •¼ cup fresh lime juice
- •4 cloves garlic, crushed
- •1 tbsp ground cumin
- •1 tsp smoked paprika
- •1 tsp kosher salt
- •½ tsp black pepper
- •¼ cup lard or vegetable oil (for crisping)
Instructions
1
Preheat sous vide water bath to 167°F (75°C)
2
Cut pork shoulder into 3-inch chunks
3
In a bowl, combine minced chipotles, adobo sauce, orange juice, lime juice, garlic, cumin, smoked paprika, salt, and pepper
4
Add pork and toss to coat thoroughly
5
Transfer to vacuum bags or zip-top bags and seal
6
Cook in water bath for 18 h
7
Remove pork from bags and shred, reserving liquid
8
Spread on sheet pan, drizzle with lard and some cooking liquid
9
Broil on high for 5–7 min until crispy
10
Serve with warm tortillas and your favorite toppings
Notes
- •Adjust chipotle peppers to taste - start with 2 if you prefer less heat
- •The adobo sauce adds deep smoky flavor
- •Great for meal prep - keeps well refrigerated for 5 days
Nutrition information
Calories
435 cal
Protein
38g
Fat
27g
Carbs
6g
Tags
spicymexicansmokychipotle