Venison Shoulder Pernil, courtesy of Danielle Prewett
Ingredients
Marinade
- 6 cloves of garlic, peeled and smashed
- 2 t Oregano
- 1 t Red Pepper Flakes
- 1 t Cumin
- 1 T kosher Salt
- 1/2 t Black Pepper
- 1/4 c Lime Juice
- 1/4 c Olive Oil
Directions
This recipe is courtesy of Danielle Prewett (@wildandwhole) one of the chefs on the MeatEater team.
The Sous-Vide Immersion Circulator is the perfect tool for turning a tough piece of meat like a venison shoulder into juicy shredded meat.
- Combine ingredients for marinade in a bowl.
- Place venison shoulder in vacuum bag or other plastic bag and cover with marinade.
- Seal bag and refrigerate for 1-2 days (a few days maximizes the flavor).
- If you use a vacuum bag, you do not have to remove all of the air before sealing.
- Fill a vessel with water that will accomodate the size of the shoulder ( could be a large pot, lexan container, or even a cooler).
- Preheat immersion circulator to 165 deegrees and cook for 16-24 hours until tender.
- Shred meat and fry for crispy texture or soak in reserved liquid.