Sous Vide Carnitas
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Sous Vide Carnitas

1. Granulated garlic - 2 teaspoons
2. Ground cumin - 2 teaspoons
3. Salt - 1 teaspoon
4. Dried Mexican oregano - 1 teaspoon
5. Ground coriander - 1 teaspoon
6. Black pepper - ½ teaspoon
7. Ground cinnamon - ¼ teaspoon
8. Boneless pork butt - 1 (4 pound)
9. Chicken soup base (such as Better than Bouillon®) - 1 tablespoon
10. Orange, sliced - 1 medium
11. Bay leaves - 3 large
12. Vegetable oil, or as needed - 1 tablespoon

How to cook deliciously - Sous Vide Carnitas

1. Stage

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.

2. Stage

Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.

3. Stage

Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.

4. Stage

Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.

5. Stage

To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.