Ingredients
Pork
2,000 g | boneless pork butt |
150 g | garlic cloves, unpeeled (2 heads) |
25 g | vegetable oil |
40 g | annatto seeds |
10 g | black peppercorns |
8 g | Canela cinnamon stick (1 [4-inch] stick) |
7 g | whole allspice berries |
3 g | Mexican oregano |
65 g | orange juice |
60 g | cider vinegar |
22 g | salt |
4 g | liquid smoke |
226 g | onion, cut into ¾-inch rounds (1 medium onion) |
226 g | banana leaf, cut into long strips and bruised |
2 g | bay leaves |
Tortillas and Garnishes
18 | (6-inch) corn tortillas, warmed |
1 recipe | Habanero Salsa |
1 recipe | Pickled Red Onions |
Thinly sliced radishes | |
Thinly sliced scallions | |
Queso fresco or Cotija cheese, crumbled | |
Lime wedges |
Pork
4 pounds boneless pork butt |
2 heads garlic, cloves separated, unpeeled |
2 tablespooons vegetable oil |
¼ cup annatto seeds |
1 tablespoon black peppercorns |
1 (4-inch) stick Canela cinnamon |
1 tablespoon whole allspice berries |
2 tablespoons Mexican oregano |
¼ cup orange juice |
¼ cup cider vinegar |
1 tablespoon salt |
1 teaspoon liquid smoke |
1 medium onion, cut into ¾-inch rounds |
8 ounces banana leaf, cut into long strips and bruised |
8 bay leaves |
Tortillas and Garnishes
18 (6-inch) corn tortillas, warmed |
1 recipe Habanero Salsa |
1 recipe Pickled Red Onions |
Thinly sliced radishes |
Thinly sliced scallions |
Queso fresco or Cotija cheese, crumbled |
Lime wedges |
Essential Equipment
- Blender
- Gas or Charcoal Grill
- Sous Vide Device
- Gallon Zipper-Lock Bags
- Digital Kitchen Scale
Instructions
- For the Pork: Use sous vide device to heat water bath to 155 degrees F/68.5 degrees C.
- 2,000 g boneless pork butt
- 150 g garlic cloves, unpeeled (2 heads)
- 25 g vegetable oil
- 40 g annatto seeds
- 10 g black peppercorns
- 8 g Canela cinnamon stick (1 [4-inch] stick)
- 7 g whole allspice berries
- 3 g Mexican oregano
- 65 g orange juice
- 60 g cider vinegar
- 22 g salt
- 4 g liquid smoke
- For Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (2,000 grams). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - 226 g onion, cut into ¾-inch rounds (1 medium onion)
- 226 g banana leaf, cut into long strips and bruised
- 2 g bay leaves
- Remove bags from water bath, open bags, and use tongs to transfer pork to cutting board. Strain cooking liquid in bags through colander set over large serving bowl; discard solids in colander. Roughly chop pork into ½-inch pieces and transfer to serving bowl with cooking liquid; toss to combine. Season with salt and pepper to taste and serve with tortillas and garnishes.
Instructions
- For the Pork: Use sous vide device to heat water bath to 155 degrees F/68.5 degrees C.
- 4 pounds boneless pork butt
- 2 heads garlic, cloves separated, unpeeled
- 2 tablespoons vegetable oil
- ¼ cup annatto seeds
- 1 tablespoon black peppercorns
- 1 (4-inch) stick Canela cinnamon
- 1 tablespoon allspice berries
- 2 tablespoons Mexican oregano
- ¼ cup orange juice
- ¼ cup cider vinegar
- 1 tablespoon salt
- 1 teaspoon liquid smoke
- For Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - 1 medium onion, cut into ¾-inch rounds
- 8 ounces banana leaf, cut into long strips and bruised
- 8 bay leaves
- Remove bags from water bath, open bags, and use tongs to transfer pork to cutting board. Strain cooking liquid in bags through colander set over large serving bowl; discard solids in colander. Roughly chop pork into ½-inch pieces and transfer to serving bowl with cooking liquid; toss to combine. Season with salt and pepper to taste and serve with tortillas and garnishes.