Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2.5 pounds of boneless pork shoulder into 1-inch thick steaks and place them into a large vacuum-sealable bag or a freezer-safe zipper bag.

2. 2

   In a bowl, whisk together 2 ounces of achiote paste, 1 cup of pineapple juice, 1/4 cup of white vinegar, 6 minced garlic cloves, 1 tablespoon of dried Mexican oregano, 1 tablespoon of cumin powder, 2 teaspoons of salt, and 1 teaspoon of black pepper until well combined.

3. 3

   Pour the marinade mixture over the pork in the bag, seal the bag using a vacuum sealer or by submerging it in water to remove air, and then place it in a water bath preheated to 155°F (68°C) for 12 to 16 hours.

4. 4

   After sous-vide cooking, remove the pork from the bag, reserving 1/2 cup of the cooking liquid, then shred the pork with two forks into bite-sized pieces.

5. 5

   Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat, add the shredded pork, and cook for 5-7 minutes until lightly browned and crispy, stirring occasionally.

6. 6

   While the pork is searing, combine 2 tablespoons of sumac, 2 tablespoons of brown sugar, and the reserved 1/2 cup of cooking liquid in a small saucepan, bring to a simmer, and cook for 3-5 minutes until the glaze slightly thickens.

7. 7

   Pour the sumac-pineapple glaze over the crispy pork in the skillet, tossing to coat evenly, and cook for an additional 2-3 minutes until the glaze adheres and caramelizes slightly.

8. 8

   Serve the Sous-Vide Pork Al Pastor with Sumac-Pineapple Glaze immediately in 12 warm white corn tortillas, garnished with 4 slices of fresh pineapple rings and 1/4 cup of chopped fresh cilantro.