I'll take whatever I'm offered, and couldn't resist these pig tongues at $1ea
Seasoned with 2tbsp smoked serrano chili pepper powder, 1tbsp cumin, 1tsp mexican oregano, 2cloves garlic minced and 1 tbsp sea salt
Place in vacuum bag with 2 tbsp kerrygold butter and seal. Submerge into sous vide water bath at 195deg for 24hrs
Remove from bag and shred. I pan fried to get a crispy exterior.
