Pork Shoulder Sous-Vide with Chipotles and Mushrooms

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When I had made my first batch of homemade chipotles in adobo, I wanted to try them in a recipe. As a variation on chicken with mushrooms, chipotles, and cream, I prepared pork shoulder cooked sous-vide with chipotles, mushrooms, and cream. This is a wonderful dish with great depth of flavor. The meatiness of the pork, the smoky spiciness of the chipotles, the earthy mushrooms and the creaminess of the cream go really well together. Here’s what I did…

Ingredients

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For 2 servings

300 grams (.66 lb) boneless pork shoulder, cubed (2.5 cm/1 inch cubes)

2 Tbsp minced chipotles in adobo

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250 grams (.55 lb) mushrooms, thickly sliced

1 onion, chopped

60 ml (1/4 cup) heavy cream

1 Tbsp minced chipotles in adobo (or to taste)

2 Tbsp extra virgin olive oil

salt

Preparation

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Mince some chipotles in adobo to obtain 2 tablespoons.

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When using a chamber vacuum sealer, vacuum seal the pork shoulder with the minced chopotles.

Without a chamber vacuum sealer, use a ziploc bag and the water displacement method to seal the pork shoulder with the chipotles.

Cook sous-vide for 48 hours at 57ºC/135ºF.

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Two days later, sauté the onion in the olive oil over medium heat until the onion is translucent.

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Add the mushrooms and season with salt.

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Cook until the mushrooms are cooked, about 10 minutes.

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Open the sous-vide pouch and drain the meat while adding the juices to the mushrooms.

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Add the cream as well.

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Stir and cook over medium heat until the juices and cream have reduced somewhat, about a minute.

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Add the meat, stir, and cook until the meat is warmed through.

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Add minced chipotles in adobo to taste. Taste for salt as well.

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Serve with rice or corn tortillas and guacamole.

Flashback

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The preparation of sweet potato gnocchi is the same as regular potato gnocchi, and they have an interesting taste that is slightly sweet as the name implies.

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14 thoughts on “Pork Shoulder Sous-Vide with Chipotles and Mushrooms

      • Yes! I do know that. My husband has been trying to get me to that part of the country for years, but I’ve always wanted to visit New Zealand and the fjords before there. I know, that is so far away from the Pacific Coast of America, but my bucket list must be done first! (Or, I guess I skip my NZ trip and visit you and Conor and Stephane! LOL. ) Either way, I may or may not make it over there. But if I do, we’ll cook some amazing food, I am sure. I don’t do sous vide, I am a home–style family cooker who likes to explore out of the boundaries to a point and learn new ingredients and techniques.

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  1. Delicious! But how do you seal the vacuum bag with liquid in it? My vacuum sealer always sucks all the liquid with the air out 😦

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    • Oops, I’ve gotten so used to having a chamber vacuum sealer that I sometimes forget to mention how to vacuum seal liquids without one. Thanks for catching that, just fixed it.

      Sounds like you have a ‘clamp’ style vacuum sealer, which does indeed sucks out the liquid. There are three ways around that:
      1) use a ziploc bag and the water displacement method to seal it
      2) freeze the liquid (not very practical for this recipe, as you want the chipotles to be evenly distributed around the pork)
      3) carefully watch what happens and stop the sucking process before it sucks out the liquid; this is not a very good method as you will most likely end up with too much air in the bag and it will float.

      Hope this helps. Thanks for visiting, Irene, and I hope to see you back again soon!

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  2. You must be psychic! I had figured pork shoulder something to try with your chipotle recipe – and you go right ahead and do it.

    It looks superb I have a series of cooking art on the wall of my kitchen. I am contemplating replacing it with some of your wonderful food shots. Copyright included. Then the folk who stand and sip the wine will have a whole fresh array of subjects. 🙂
    .

    Liked by 1 person

  3. Pingback: La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce) | Stefan's Gourmet Blog

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