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Export 18 ingredients for grocery delivery
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).
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