Sous vide Cuban-style pulled pork with mango and pineapple salsa

Name: Sous vide Cuban-style pulled pork with mango and pineapple salsa
Total time: 45 min
Ingredients: 1 pork shoulder, 1.8kg in weight, rind removed; 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; 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; 450g of plain flour, plus extra for dusting; 1 tsp salt; 1 tsp baking powder; 80ml of corn oil; 250ml of water, lukewarm; 1 avocado, sliced; romaine lettuce, washed and shredded; 50ml of sour cream; 1 tsp chipotle paste; 1 red chilli, finely sliced (optional)

by Louise Robinson

Item 1 of 1

Main
easy
6
45 minutes

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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

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Ingredients

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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

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Equipment

Large vacuum bags
Water bath
Bar sealer
Pestle and mortar

Method

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

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

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

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

Tip the dough onto a floured surface and divide into 16 balls. Leave to rest for 15 minutes while you prepare the salsa

Make the salsa by adding all the ingredients to a small bowl. Mix to combine

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

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

Mix together the sour cream and chipotle paste and set aside

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