Sous vide pork tacos are a delicious way to enjoy slow cooked pork with the sous vide machine. Load these up with your favorite taco condiments including the smokey bbq sauce made with juice from cooking sous vide pork taco meat overnight.
Prepare the sous vide bath by programming the sous vide machine / precision cooker to 165 degrees F.
In a small bowl, mix together the BBQ salt seasoning and pepper. Generously rub the pork with the seasonings. You can drizzle a little of the olive oil on the pork to help the seasonings stick.
Sear the pork to form a thick bark. Heat a large cast iron skillet on the stove to medium-high and add oil. When oil begins to smoke, add the pork. Sear each side of the pork until a brown crust forms. (Searing the pork before adding it to the sous vide vacuum sealer bag adds a boatload of flavor to it. This is called a “reverse sear” in the sous vide culinary world.)
Once the pork is seared, vacuum seal it. No additional liquid is needed in the sous vide bag.
Sous vide pulled pork for 48 hours at 165 degrees F. For best results, use a lid on the sous vide container or cover it with foil and a kitchen cloth to prevent the heat from escaping. Check on the water periodically to make sure the pork remains underwater during the entire cook.
Once complete, remove the sous vide cooked pulled pork from the water. Optional: Reserve the juice leftover from sous vide pork in the vacuum seal bag to make a porky bbq sauce (directions following this taco recipe.)
Pull apart the tender sous vide pork with a fork.
Assemble tacos with pulled pork sous vide meat and toppings.
BBQ Sauce With Sous Vide Pork Juice Steps
Reserve the pork juice from the sous vide bag to make a sauce.
In a small sauce pan or skillet on the stove, set to medium-high heat, add the pork juice and butter. When the butter melts, add BBQ sauce and stir as it bubbles on medium-high for about 2 minutes.
Reduce heat to medium-low and simmer on the stove for 5-10 minutes until it reduces to desired thickness.
How to prepare corn tortillas
Heat a large pan on the stove to medium heat. You can add a little butter or olive oil, but don't add too much as it will make the corn tortillas crispy and not soft. To warm corn tortillas so they are soft and flexible, cook them 1-2 at a time so they don't overlap, flipping before they start to burn. Prepare tortillas immediately before serving.