Trim all the fat from the pork loin. Save for rending lard later.
Wrap loin tightly in plastic wrap and freeze for an hour to hold classic round deli meat shape
Make paste with oil and spices. Rub loin coating entirely and evenly
Vaccuum seal and submerge in preheated water bath
Cook underwater with sous vide machine 150°F for 3 hours.
Chill overnight in vaccuum bag in fridge.
Pat dry before slicing thin.
