Sous vide Cuban-style pulled pork with mango and pineapple salsa
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This vibrant sous vide pulled pork recipe is flavoured with a Cuban-style marinade comprised of cumin, oregano, orange and lime – a gorgeous spin on traditional pulled pork. The shredded meat is packed into homemade tortillas with plenty of pineapple and mango salsa, avocado and lashings of chipotle sour cream for good measure.
First published in 2018
Ingredients
Metric
Imperial
Pork shoulder
- 1 pork shoulder, 1.8kg in weight, rind removed
Marinade
- 1 tbsp of cumin seeds
- 1/2 tbsp of black peppercorns
- 6 garlic cloves, peeled
- 1 tbsp of dried oregano
- 1 orange, juiced
- 2 limes, juiced
- 25ml of dry sherry
- 2 tbsp of olive oil
- sea salt
- freshly ground black pepper
Salsa
- 1/2 pineapple, peeled, cored and diced
- 1 mango, slightly firm, peeled and diced
- 1 red onion, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1/2 lime, juiced
- 1 handful of coriander leaves, finely chopped, plus extra to serve
- 1 handful of flat-leaf parsley leaves, finely chopped
- 1 tbsp of extra virgin olive oil
- 1 pinch of sea salt
Tortillas
- 450g of plain flour, plus extra for dusting
- 1 tsp salt
- 1 tsp baking powder
- 80ml of corn oil
- 250ml of water, lukewarm
To serve
- 1 avocado, sliced
- romaine lettuce, washed and shredded
- 50ml of sour cream
- 1 tsp chipotle paste
- 1 red chilli, finely sliced (optional)
- 1 lime, cut into wedges
SAVE RECIPE
Equipment
- Large vacuum bags
- Water bath
- Bar sealer
- Pestle and mortar
Method
1
Make the marinade by toasting the cumin seeds and peppercorns in a small pan over low heat for 2 minutes, stirring constantly until fragrant. Tip into a mortar and pestle (or a small food processor) and crush the toasted spices along with the garlic and oregano to make a paste. Add the spice mixture to a small bowl along with the orange juice, lime juice, sherry and olive oil and stir to combine
2
Pierce the shoulder of pork all over with a sharp knife and place in a vacuum bag. Rub the marinade over the pork and vacuum seal (you may need to cut the pork in half to vacuum it, in which case put it into two bags and divide the marinade between them both). Place in the fridge to marinate for 24 hours
3
When you are ready to cook, preheat a water bath to 70°C. Place the vacuumed pork in the water and cook for 24 hours
4
About half an hour before the pork is ready, make the tortillas. Place the flour, salt and baking powder in the bowl of a food mixer fitted with a dough hook. Mix briefly before adding the corn oil and water. Mix again for 3 minutes to make a dough, scraping down the bowl if necessary
5
Tip the dough onto a floured surface and divide into 16 balls. Leave to rest for 15 minutes while you prepare the salsa
6
Make the salsa by adding all the ingredients to a small bowl. Mix to combine
7
Roll each dough ball out on a floured surface until they are about 12–15cm in diameter. Heat a heavy-based, dry frying pan over a high heat. Cook each tortilla for about a minute each side, until brown patches appear. Stack them on a warm plate covered in foil to stop them becoming brittle
8
Remove the pork from the vacuum bag, reserving a couple of tablespoons of the liquid. Place the meat on a warmed plate and shred with two forks. Drizzle over a little of the juice and season the meat with salt and pepper to taste. Cover with foil to keep warm
9
Mix together the sour cream and chipotle paste and set aside
10
To assemble, create a small bed of lettuce down the centre of the tortilla, top with the warm pulled pork, fresh avocado and fruit salsa. Add a drizzle of chipotle sour cream, a sprinkle of coriander and few extra chilli slices if you wish. Serve with a wedge of lime to squeeze over
First published in 2018
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