One butcher-tied Pork Loin Roast (approximately 7-8 pounds, do not untie)
Favorite Rub or Season with Salt, Pepper, and Granulated Garlic (not garlic powder), or your choice of spices (you can also add a dusting of Smoked Paprika for color and a hint of smokey flavor)
Prepare a vacuum bag
Thoroughly season all surfaces (including the two ends) of the tied roast with rub or spices
Place in vacuum bag and seal for Sous Vide.
Immerse in 142F-145F water bath for four hours.
Remove from vacuum bag, pat dry, and thoroughly sear the exterior of the roast.
After searing well, remove the ties. You will have two tender, juicy portions of pork loin.
Pork loin done this way is incredibly tender and versatile. From here, you can do a number of different things. Simply slice and serve, with your choice of sauce or a bacon jam. Thinly slice and pile high on your favorite bread or roll for a hot (or cold) sandwich. Or cut into fine dice or chop for “carnitas” tacos – seasoning with added spices to taste (particularly cumin, Mexican oregano, and onion powder, or Goya Sazon). Or cut into large dice for tossing with your favorite pasta and a cream or garlic butter sauce… There is no limit to what you can do with this.
For “carnitas street tacos” . . . try this Mango-Kiwi Salsa:
1 whole ripe mango, peeled, seed removed and chopped fine (don’t discard any of the juice you’ll get)
1 whole kiwi (green or gold), peeled and chopped fine
1/2 to 1 jalapeno chile, seeded and chopped fine (be sure to wear gloves and don’t touch your face, eyes, nose, or mouth!)
1/2 small sweet onion (Maui, Vidalia, Walla Walla, 1015, etc), chopped fine
1/4 to 1/2 cup commercial red salsa (La Victoria, Pace, etc)
finely chopped cilantro (optional)
Mix all ingredients and spoon over tacos. Drizzle tacos with Mexican Crema. For authentic “crunch” add finely shredded fresh cabbage over taco meat (and under salsa and crema).
(I’ve tried to post this with photos in the actual Recipe section on the website, but it won’t let me in)