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pulled pork tacos

sous-vide pulled pork tacos

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.