Smoky Gajillo Chili Pork Shoulder
Experience the rich flavors of Mexico with this sous vide gajillo chili seasoned pork shoulder. Slow-cooked to perfection, the meat becomes incredibly tender and infused with a smoky, spicy kick from the gajillo chilies. Pair it with tortillas, rice, or tacos for an unforgettable meal that bursts with authentic Mexican flavor.
ingredients
- 2 lbs pork shoulder, trimmed and cut into large chunks
- 4 dried gajillo chilies, seeds removed
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, for garnish
steps
- 1.
Preheat your sous vide water bath to 165°F (74°C).
- 2.
In a dry skillet over medium heat, toast the gajillo chilies for about 2 minutes until fragrant. Soak them in warm water for 15 minutes until softened.
- 3.
In a blender, combine soaked chilies, garlic, cumin, smoked paprika, salt, black pepper, chicken broth, apple cider vinegar, and lime juice. Blend until smooth.
- 4.
Place the pork shoulder chunks in a large vacuum-seal bag and pour the gajillo chili mixture on top. Seal the bag using a vacuum sealer.
- 5.
Submerge the bag in the water bath and cook for 24 hours.
- 6.
Once done, remove the pork from the bag, reserving the liquid. Shred the pork using two forks.
- 7.
Heat olive oil in a skillet over medium heat. Add the shredded pork and some of the reserved cooking liquid. Cook until slightly crispy, about 5-7 minutes.
- 8.
Serve warm, garnished with fresh cilantro. Enjoy with tortillas, rice, or tacos!
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