Name: Sous Vide Pulled Pork Mexican Lettuce Wraps
Prep time: 15 min
Cook time: 24 h
Total time: 24 h 15 min
Yield: 6-8 servings
Cuisine: Mexican
Ingredients: 3-4 pounds pork shoulder; 1/2 cup fresh cilantro, chopped; 1 head Romaine lettuce; 1/2 cup red onion, thinly sliced; 2 avocados, diced; 3–4 chipotle peppers in adobo sauce; 1 cup beef bone broth or low-sodium beef broth; 4 cloves garlic; 1 1/2 tablespoons ground cumin; 1 tablespoon dried oregano; 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cloves; 1/4 cup fresh lime juice

Sous Vide Pulled Pork Mexican Lettuce Wraps

★★★★★

5 from 5 reviews

Loaded with Mexican flavor and only 15 minutes of prep, this sous vide pulled pork folded in fresh lettuce leaves is the perfect way to keep weekday meals exciting and low-carb.

Author: Sharon Chen
Prep Time: 15 minutes
Cook Time: 24 hours
Total Time: 24 hours 15 minutes
Yield: 6-8 servings 1x
Category: Gluten free
Method: Sous Vide
Cuisine: Mexican

Scale

Ingredients

3–4 pounds pork shoulder
1/2 cup fresh cilantro, chopped
1 head Romaine lettuce
1/2 cup red onion, thinly sliced
2 avocados, diced

For the chipotle sauce:

3–4 chipotle peppers in adobo sauce
1 cup beef bone broth or low-sodium beef broth
4 cloves garlic
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 cup fresh lime juice

Instructions

Preheat water to 158°F using an Anova sous vide precision cooker.
In the meantime, rinse pork shoulder and pat dry with paper towels. Place it in a large Ziploc bag or a sous vide bag.
Place all the ingredients for the chipotle sauce in a blender or food processor. Blend well. Pour the sauce over the pork. Shake gently until the sauce covers all sides of the pork.
If using a sous vide vacuum bag, seal with a vacuum sealer or a hand pump, then slowly lower it into the prepared water bath. If using a Ziploc bag, leave it open and slowly lower it into the prepared water bath using the displacement method to let the water push the air out, then zip it up. Make sure that the pork is completely under the water line.
Cover the sous vide container with plastic wrap to prevent the water from evaporating. Set timer for 24 hours.
Once the pork is done, transfer it to a cutting board, a large plate, or a baking sheet lined with foil. Shred the pork using two forks. Reserve the cooking juice.
For a crispy top, insert the baking sheet under a preheated broiler and broil for 7-10 minutes until the top side of the pork is golden-brown and crispy. You may also sear the pork in a hot cast iron skillet or a large nonstick pan, one layer at a time. No need to add any oil. (This step is optional but highly recommended.)
Mix the pork with chopped cilantro.
To assemble the lettuce wrap, place a generous amount of pork on one lettuce leaf, top with red onion and diced avocado. Drizzle with the cooking juice if desired. Repeat for more lettuce wraps. Enjoy!

Notes

For leftover pulled pork, place it back into the cooking juice and refrigerate. The juice will enhance the flavor even more the next day.

Nutrition

Serving Size: 1
Calories: 363
Sugar: 1.8g
Sodium: 404.9mg
Fat: 14.8g
Saturated Fat: 3.3g
Carbohydrates: 9.7g
Fiber: 5.6g
Protein: 47.5g
Cholesterol: 133.3mg

Find it online: https://www.streetsmartkitchen.com/sous-vide-pulled-pork-mexican-lettuce-wraps/