Sous Vide Cuban Pulled Pork Recipe - Great British Chefs

Ingredients

• 1 pork shoulder, 1.8kg in weight, rind removed
• 1 tbsp of cumin seeds
• 1/2 tbsp of black peppercorns
• 6 garlic cloves, peeled
• 1 tbsp of dried oregano
• 1 orange, juiced
• 2 limes, juiced
• 25ml of dry sherry
• 2 tbsp of olive oil
• sea salt
• freshly ground black pepper
• 1/2 pineapple, peeled, cored and diced
• 1 mango, slightly firm, peeled and diced
• 1 red onion, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 1/2 lime, juiced
• 1 handful of coriander leaves, finely chopped, plus extra to serve
• 1 handful of flat-leaf parsley leaves, finely chopped
• 1 tbsp of extra virgin olive oil
• 1 pinch of sea salt
• 450g of plain flour, plus extra for dusting
• 1 tsp salt
• 1 tsp baking powder
• 80ml of corn oil
• 250ml of water, lukewarm
• 1 avocado, sliced
• romaine lettuces, washed and shredded
• 50ml of sour cream
• 1 tsp chipotle paste
• 1 red chilli, finely sliced (optional)
• 1 lime, cut into wedges