Sous vide a pork butt 145F for 20 hours then smoked for 4 hours at 225F. Any fat/juices left over from the sous vide cook should be saved and mixed back into the smoked pork when you shred it. When you're ready to eat the pork sear it up in a pan or broil it until crispy.
Salsa – roast 4 Roma chopped tomatoes, 3 garlic cloves, 1 chopped yellow onion, 1 poblano pepper, and 1-2 jalapenos peppers (I broiled all the veg until blackened.) Remove blackened skins then blend up in a blender with a TB of lime juice, salt to taste, and cilantro. Chill at least 2 hours.
Take 1 whole head of cauliflower and pulse in food processor until it's rice-like in texture. Throw the cauliflower rice in a hot pan with some olive oil and chopped cilantro. Cook 3-4 minutes until warmed.
Assemble and top with sour cream or cheese and cilantro. Soooooo good!
by Krissy_loo