Smoky Gajillo Chili Pork Shoulder
Savor the authentic taste of Mexico with this sous vide gajillo chili pork shoulder. Slowly cooked to achieve perfect tenderness, this flavorful dish is infused with a smoky, spicy essence from gajillo chilies. Perfect for tacos, rice, or tortillas, it's a culinary experience that brings vibrant Mexican flavors right to your table.
ingredients
- 900 g pork shoulder, trimmed and cut into large chunks
- 4 dried gajillo chilies, seeds removed
- 3 cloves garlic, minced
- 10 g ground cumin
- 5 g smoked paprika
- 6 g salt
- 2 g black pepper
- 240 ml chicken broth
- 30 ml apple cider vinegar
- 15 ml olive oil
- 1 lime, juiced
- Fresh cilantro, for garnish
steps
- 1.
Preheat your sous vide water bath to 74°C (165°F).
- 2.
In a dry skillet over medium heat, toast the gajillo chilies for about 2 minutes until fragrant.
- 3.
Soak the toasted chilies in warm water for 15 minutes until softened.
- 4.
In a blender, combine soaked chilies, garlic, cumin, smoked paprika, salt, black pepper, chicken broth, apple cider vinegar, and lime juice. Blend until smooth.
- 5.
Place the pork shoulder chunks in a large vacuum-seal bag and pour the gajillo chili mixture on top.
- 6.
Seal the bag using a vacuum sealer.
- 7.
Submerge the bag in the water bath and cook for 24 hours.
- 8.
Once done, remove the pork from the bag, reserving the liquid.
- 9.
Shred the pork using two forks.
- 10.
Heat olive oil in a skillet over medium heat.
- 11.
Add the shredded pork and some of the reserved cooking liquid. Cook until slightly crispy, about 5-7 minutes.
- 12.
Serve warm, garnished with fresh cilantro. Enjoy with tortillas, rice, or tacos!
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