sous-vide pulled pork tacos

pulled pork tacos

I love a taco dinner. Loads of little pots of things to DIY your plate: a blend of crisp, cool, spicy, chewy, but all tasty. These pulled pork tacos, or to give them their proper name carnitas, are a great alternative to mince or chicken.

pulled pork tacos

Want to know more about sous-vide? Find out all about vacuum sealing, water baths and brilliant techniques! Browse all my sous-vide recipes here

I went sous-vide with this; you could slow cook these shoulder steaks but sous-vide gives you the perfect and controllable combination of tender and bursting with fatty flavour. And of course you could leave it in there longer than needed and it wouldn’t be a problem.

Any combination of citrus and spices would work well. I’ve used lime and coriander as a classic combo but lemon and chilli would be good too! And no taco meal is complete without your fixin’s. Make sure your beans, salsa, salad or whatever else is on the table ready for people to help themselves. My flatbread recipe is here if you want to make your own too – not quite the same as a corn tortilla but it’s hard to get mesa in the UK.

pulled pork tacos

sous-vide pulled pork tacos

Gary @ BigSpud
Course Main Dish
Cuisine Mexican


  • 600 g pork shoulder steaks
  • 2 limes
  • 1 onion sliced
  • 1 bulb garlic split into cloves
  • 1 tablespoon coriander
  • 1 tablespoon sea salt


  • Preheat the sous vide to 80C.
  • Combine all the ingredients in a vacuum pack bag. Slice the limes and squeeze out the juice into the bag too. Seal the bag and cook for 8 hours.
  • Strain off the pork and discard the liquid. Shred with two forks. The next step is optional but adds a tasty, charred element: pile the pork into a baking tray lined with foil and grill for a couple of minutes to crisp up. Serve with all the accompaniments you like.

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