Sous Vide - Pork Shoulder Quesadillas


  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard powder
  • 1-2 lbs pork shoulder
  • 8 flour tortillas
  • shredded Cheddar cheese
  • Shredded Monterey Jack cheese
  • 1 tomato
  • 1 Jalapeno pepper
  • 1/2 cup chopped arugula
  • 1 avocado
  • Preheat a water bath to 140°F.
  • Mix the spices together in a small bowl. Lightly salt and pepper the pork, then sprinkle with the spice mixture. Place the pork in a sous vide bag and seal. Place the bag in the water bath and cook it for 1 to 2 days until tenderized.
  • Take the sous vide bag out of the water and remove the cooked pork.
  • Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the pork shoulder, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove it from the heat and cut it into strips.
  • Preheat a grill to high heat or a pan to medium-high heat.
  • Lay out 4 tortillas and evenly split the steak and other ingredients between them. Top each with a remaining tortilla.Brush the top of each tortilla with oil and place it on the grill or in the pan. Cover the tortilla while it is cooking. Once it turns golden brown on the bottom, flip it over and continue cooking until the cheese is melted and the quesadilla is browned on both sides. Remove from the heat, cut into quarters, and serve.
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