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Written by Jason Logsdon

Shredded Sous Vide Pork Tacos Recipe

More Recipes • Sous Vide Mexican Recipes • Sous Vide Pork Shoulder Recipes

My wife is a huge fan of tacos, so I try to make them for her when I can. I love shredded pork so it's often my go-to meat to use in them. You can cook the pork however you like, but I love a good sous vide pork shoulder, it has more bite to it than a pressure cooked version would...though if you want to smoke it traditionally, go right ahead!

Sous vide shredded pork tacos 8

You can add any toppings to the tacos you want but for this recipe I pulled out the grill and roasted some peppers and onions then grilled some corn. It added some wonderful smokey undertones to the tacos that I really loved.

I like a more firm pork shoulder for these, cooked at 156°F (68.9°C) for 18 to 24 hours, but you can go as high as 176°F (80°C) for 12 to 18 hours for a much more shreddable meat.

Sous vide shredded pork tacos 5

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

Note: You can learn more about Pork from my How to sous vide pork shoulder or view all my sous vide pork shoulder articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Shredded Pork Tacos Recipe

  • Published: January 31, 2019
  • By Jason Logsdon
  • Cooks: 156°F (68.9°C) for 18 to 24 hours
  • Serves: 4

Ingredients for Sous Vide Shredded Pork Tacos

  • For the Sous Vide Shredded Pork

  • 1 to 2 pounds pork shoulder (450 to 900g) (I personally love Snake River Farms and Crowd Cow)
  • 1/4 teaspoon paprika, preferably smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon chipotle pepper powder, or other chile powder
  • 1/8 teaspoon ground cinnamon

  • To Assemble

  • 8 corn tortillas
  • 1 red bell pepper, roasted and sliced
  • 1 green bell pepper, roasted and sliced
  • 1 cup cooked corn kernels
  • 1 onion, sliced and sauteed
  • 1 cup diced tomato
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1 lime, cut into eighths
Sous vide shredded pork tacos 9

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Shredded Pork Tacos

For the Sous Vide Shredded Pork

Preheat the water bath to 156°F (68.9°C).

If the pork shoulder is too large to fit into a bag, cut it into multiple pieces. Mix together the spices in a bowl then coat the pork with them. Place the pork in a sous vide bag then seal. Place the bag in the water bath and cook the pork for 18 to 24 hours, until tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water and remove the cooked pork shoulder from the bag and reserve the sous vide juices. Dry the shoulder thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Shred the pork with a fork and tongs, then place in a bowl with the juices from the sous vide bag.

Place a corn tortilla on a plate. Spoon the pork down the middle then top with the vegetables. Sprinkle with the cilantro then squeeze the lime over the top and serve.

Sous vide shredded pork tacos 7

Note: Looking for more information? You can get more detailed recommendations from my comprehensive sous vide time and temperature pages or learn about heating by thickness.

Nutritional Information for Shredded Sous Vide Pork Tacos

  • Calories: 658
  • Fat: 16g
  • Protein: 49g
  • Carbohydrate: 80g
  • Fiber: 7g
  • Sugar: 10g
  • Cholesterol: 115mg

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Shredded Sous Vide Pork Tacos Recipe

4 Ingredients: 1 to 2 pounds pork shoulder (450 to 900g)Snippet|meats_ingredient_really_like_pork 1/4 teaspoon paprika preferably smoked paprika 1/4 teaspoon garlic powder 1/8 teaspoon ground coriander 1/8 teaspoon ground cumin 1/8 teaspoon chipotle pepper powder or other chile powder 1/8 teaspoon ground cinnamon 8 corn tortillas 1 red bell pepper roasted and sliced 1 green bell pepper roasted and sliced 1 cup cooked corn kernels 1 onion sliced and sauteed 1 cup diced tomato 3 tablespoons coarsely chopped fresh cilantro 1 lime cut into eighths
4 stars - based on 18 reviews
Shredded sous vided pork is often my go-to meat to use in tacos. You can cook the pork however you like, but sous vide pork shoulder has more bite to it than a pressure cooked version.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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