Step 1

Heat a sous vide water bath to 155F degrees.

Step 2

Place all the ingredients in a vacuum seal bag or freezer bag (if using the water displacement method).

Step 3

Vacuum seal and cook for 24 hours. Remove from the water bath and place in an ice bath for 10-15 minutes.

Step 4

Remove the pork from the bag (reserve the juice) and shred it on a baking sheet.

Step 5

Place it under the broiler until the edges crisp. Flip a couple of times to get crisp spots all around (be careful as you don't want it all to be crisp or it will be dry).

Step 6

Drizzle with reserved bag sauce and serve on tortillas with salsa, cotija cheese, red onion, fresh cilantro and salsa and some pickled Mexican carrots on the side (optional).