Sous Vide Crispy Carnitas

1 . Stage

Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.

2 . Stage

Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.

3 . Stage

Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.

4 . Stage

Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.

5 . Stage

Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.

6 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.

7 . Stage

Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.