This past Christmas one of my friends, an undeniable foodie, put an interesting gift under my tree. A Nomiku sous vide machine. Looking at the appliance I was intimidated, thinking it was something too complex, and worried that this was a gift that would be consigned to the closet of gifts that are never used. I had never even heard of sous vide cooking so I didn’t have any idea where to start. Luckily my friend expected this reaction and explained how it all worked, and included some easy recipes to begin with.
From cooking together he knew I already had a vacuum sealer, which is the other piece of equipment you need with sous vide cooking. Knowing I would be submersing the heat and seal bags I used in water, I was glad I was using Shield N Seal , which are BPA free and which I never have problems with leaking, or not sealing completely. With my friend’s reassurance and help I decided to try cooking the steaks I had gotten for Christmas dinner this was and they were perfect, moist, and the best stakes I had ever made. Since then I have been converting my favorite recipes, especially my slow cooker recipes to the sous vide method.
I even switched from using ShieldNSeal’s precut bags Now I just buy their clear plastic rolls I am using them so much, that the rolls became much more economical. I can cut them to the perfect size, and they are reusable.
This is one of my favorite recipes that I have cooked often over a two day period (including marinade time) in my slow cooker and now takes about 18 hours using this method, with even better, juicer results.
Sweet Pork Barbacoa
½ cup Chili Powder
1 Cup Cherry Juice
1 Cup Brown Sugar
3lbs Pork (you can use tenderloin or shoulder roast as long as it is boneless)
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Peeper
1 Orange Bell Pepper
1 Large Sweet Onion
2 Chili Peppers (Ananheim, Pisalla, Cayenne, or any pepper you like)
1 28oz can of Enchilada Sauce
Take ¼ cup Chili Powder, ½ Cup Cherry Juice, and ½ cup Brown Sugar and mix. Coat the Pork with the marinade and put into a Shield N Seal bag, bag, add any extra marinade to the bag, Cut up peppers, chili’s, and onion, add to the bag and wipe any extra moisture from the opening,vacuum, and seal. Place in your sous vide oven or water bath. Cook for 14 hours (if you have a thicker roast you may need more time).
When finished cooking, cut open the vacuum seal bag, drain any excess fluid, and separate the peppers and onions. Use two forks to shred the pork (you can also use beaters for easier shredding). Place the pork in a slow cooker or a pan on low heat. Add the peppers and onions, the can of Enchilada sauce, and the remaining cherry juice, brown sugar, and chili pepper. Let cook for an additional hour and serve in your favorite, tacos, burritos, salad or other dish. If you have left overs, place them in a Shield N Seal bag, vacuum and seal, and refrigerate or freeze it.