Venison Shoulder Pernil, courtesy of Danielle Prewett

Ingredients

• Venison Shoulder

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.

1. Combine ingredients for marinade in a bowl.
2. Place venison shoulder in vacuum bag or other plastic bag and cover with marinade.
3. Seal bag and refrigerate for 1-2 days (a few days maximizes the flavor).
4. If you use a vacuum bag, you do not have to remove all of the air before sealing. 
5.  Fill a vessel with water that will accomodate the size of the shoulder ( could be a large pot, lexan container, or even a cooler).
6. Preheat immersion circulator to 165 deegrees and cook for 16-24  hours until tender.
7. Shred meat and fry for crispy texture or soak in reserved liquid.