Go to the Recipe: Overnight Pork Barbacoa Tacos With Beans and Salsa
How long can you leave the pork in the bath after the 24 hour cook?
How about putting the meat on a grill after the sous vide cook for a moment or two, not so much for the smoke but for the bark? Does that make sense?
Yes. Especially with the 24 hour cook.
Same time and temp?
I would say for sure.
Can I substitute brisket for the pork?
Do you have any suggestions on how to sous vide a more “traditional” barbacoa meat (sheep, goat or beef)?
The pork is great for your carnitas recipe but would love to use something different for this recipe.
Looks like a typo from us, Keith. I will update now. It is in fact 454g to 200g sauce.
Is it 454g pork : 200g sauce like in the recipe steps, or 908g pork : 200g sauce like in the ingredients?
Would love a chefsteps recipe for corn tortillas. I can never get them to puff up and have tried making them many times without success yet.
