Name: Sous Vide Carnitas
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Granulated garlic - 2 teaspoons; Ground cumin - 2 teaspoons; Salt - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Ground coriander - 1 teaspoon; Black pepper - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Boneless pork butt - 1 (4 pound); Chicken soup base (such as Better than Bouillon®) - 1 tablespoon; Orange, sliced - 1 medium; Bay leaves - 3 large; Vegetable oil, or as needed - 1 tablespoon

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.