Ingredients:
Minimum 8 hours cook time
I recently got an immersion circulator. Before that I used an electric frying pan with a pot of water and a digital thermometer. Believe me, the immersion circulator works better and I got a no name brand on Amazon for under $50.00.
Pot/container of water, approximately 5 ‘’ deep by 8” across.
Approx. 4 pound pork shoulder boned, whacked into big chunks. I bought a bone-in shoulder, so I threw the bone in as well.
Hawaiian salt or coarse kosher salt, about a tablespoon, Fresh cracked pepper
Couple sprigs of oregano, Bay leaf, 2 cloves of garlic smashed
1/8 to 1/4 teaspoon Mrs. Wright’s liquid smoke
2 slices of fresh orange with peel.
1 heavy duty sealer bag.
Set the immersion circulator to 185. Preheat the cooking water to 185 degrees F.
Put all the ingredients in a sealer bag and massage the herbs and salt into the meat. Extract all the air, and place the bag into the water. Keep submerged by placing a stainless steel spoon or other object on it. Clip the top of the bag to the container.
Now the beauty, all the fat will render, cooking the shoulder in its own fat and sealing in all the herbs and flavor. Cook a MINIMUM of 8 hours, but will stay perfect up to 16 hours. Be sure to top up the water occasionally.
When your ready to eat. Extract the meat from the bag and juices. Shred with forks or cut into chunks, brown under the broiler for just a minute or two.
This method will work without an immursion circulator, if you have a super low simmer burner on your stove.
Serve with tortillas, lime wedges, sour cream, guacamole, and salsa.
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